Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 213.0
  • Total Fat: 8.6 g
  • Cholesterol: 64.2 mg
  • Sodium: 507.5 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 23.6 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Great lasagna with the noodles. Great lasagna with the noodles.
Number of Servings: 9


    1 pound 93% ground beef
    1 medium onion, chopped
    1 can (28 oz.) Hunt's No Sugar Added Pasta Sauce
    1/2 tsp. salt
    1/2 tsp. dried oregano
    1/4 tsp. dried basil
    Dash pepper
    4 medium zucchini, cut lengthwise into 1/4 inch strips
    3 T. all-purpose flour
    1.5 cup cottage cheese, 2%
    1 egg
    1 cup shredded part-skim mozzarella Cheese
    1/2 cup grated Parmesan cheese


In a skillet, cook beef and onions until no longer pink. Drain. Add pasta sauce and spices to meat and bring to a boil. Lower to medium and cook uncovered for 10 minutes. Stir occasionally. Spray 9x9 cooking dish with Pam and place 1 layer of zucchini sliced 1/4 inch thick. Sprinkle zucchini with 1 T. flour.
In a bowl, combine the egg and cottage cheese. Stir well. Spread 1/3 of mixture over the zucchini layer. Spread 1/3 of the meat mixture. Repeat the zucchini layer (may place opposite way this time for crisscross pattern), flour, cheese and sauce mixtures. For final layer, place zucchini with flour and remainder of cheese sauce mixture . Add mozzarella cheese and the remaining pasta sauce. Sprinkle with Parmesan cheese and bake uncovered for approximately 60 minutes at 375 degrees. Allow to cool 10 minutes before cutting and serving.

Serving Size: Makes 1 full 9x9 dish.

Number of Servings: 9

Recipe submitted by SparkPeople user JA4NATE.

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