Zucchini and Hamburger Lasagne

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 14.7 g
  • Cholesterol: 81.0 mg
  • Sodium: 567.2 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 27.3 g

View full nutritional breakdown of Zucchini and Hamburger Lasagne calories by ingredient


Introduction

using up zucchini from the garden using up zucchini from the garden
Number of Servings: 16

Ingredients

    1 lb 93% lean ground beef
    4 large zucchini, about 3 pounds
    2 jars Classico Spicy Red Pepper spaghetti sauce
    3 large eggs
    3 c 2% cottage cheese
    8 oz low fat Ricotta
    .5 c grated parmesan cheese
    4c part skim shredded mozzarella
    5 slices Kroger brand reduced fat Provolone
    4 Barilla oven ready lasagne pieces

Tips

Recording recipe for nutritional info. Next time I will cook the zucchini first and drain off the water and probably add more provolone and Barilla noodles to the layers. I bought some Shirataku noodles ( O calories) to serve this batch over


Directions

I used leftover taco hamburger. Slice the zucchini long ways to make "noodles". Next time I will cook the zucchini first because it added a lot of water to the dish. I used a huge Bobby Flay lasagne pan with handles, about 15" X 10".
Mix the cottage cheese, Ricotta, parmesan and eggs.
Mix the meat with the spaghetti sauce.
Place 1 cup of sauce in the bottom of the pan, cover with the slices of zucchini, top with cheese mixture and slices of provolone (I would have used 6 slices if I had them!). Spread 1 cup shredded on top. continue with layers ending with sauce and mozzarella. cover and bake at 375 for 55 minutes. I put regular Barilla noodles on top to soak up some of the water from the zucchini and baked an additional 10-15 minutes until the noodles were done.

Serving Size: makes 16 large servings

Number of Servings: 16

Recipe submitted by SparkPeople user LINWINAGAIN.