Zucchini Lasagna with Homemade Noodles

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 300.4
  • Total Fat: 12.1 g
  • Cholesterol: 89.8 mg
  • Sodium: 535.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 18.6 g

View full nutritional breakdown of Zucchini Lasagna with Homemade Noodles calories by ingredient
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Number of Servings: 9


    Lasagna Noodles
    1 cup white flour
    1 cup whole wheat flour
    1 tsp salt
    2-3 eggs
    1 tbsp olive oil

    1.5 cups marinara sauce
    1.5 cups diced tomatoes
    1 cup 1% cottage cheese
    1 cup ricotta cheese
    1/2 cup parmesan cheese
    1/4 tsp freshly ground pepper
    3 cups shredded zucchini (about 3 medium or 2 large)
    6 oz shredded part-skim mozzarella


To make the noodles, combine the flours and salt in a large bowl. Stir and make a well in the center. Crack the eggs into the well and add the olive oil. Beat the eggs in the well then begin incorporating the flour mixture. Mix by hand (and add water 1 tbsp at a time) until dough forms a ball. Knead on a floured surface for a few minutes until dough is smooth and elastic. Place dough ball in a bowl and cover with plastic wrap. Let sit for 30 minutes (this is important otherwise dough will be hard to work with). After this, separate the dough into 9 equal sized balls. Working with one ball at a time, roll out into a lasagna noodle (thin enough that you could see your fingers through). Place on a baking sheet, sprinkle with flour and cover with a dish towel. Repeat with remaining 8 dough balls. Bring a large pot of salted water to a boil and cook the noodles for 4 minutes. Drain, reserving 1/4 cup of the noodle water.

For the filling, in one bowl combine the marinara sauce and the diced tomatoes. Add the reserved noodle water to tomato mixture. The starch in the water will help the sauce to adhere to noodles. In another bowl, combine the cottage cheese, ricotta, parmesan and pepper.

Putting together the lasagna: Spread 1/3 tomato mixture into bottom of greased 9x13 pan. Place 3 noodles on top, followed by 1/3 zucchini. Spread 1/3 of the cheese mixture over that and top with 2 oz shredded mozzarella. Repeat layers twice with remaining tomato sauce, noodles, zucchini, and cheeses.

Cover with tin foil and bake 350 degrees for 45 minutes. Uncover and bake 15 min more. Let stand 15 minutes before cutting to allow noodles to soak up the juices.

You can assemble this the night before. Let chilled lasagna stand out of fridge for 30 minutes before cooking and bake as stated above.

Serving Size: Makes 9 generous servings

Number of Servings: 9

Recipe submitted by SparkPeople user KIMBER9904.

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