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Description
Rich meaty sauce, tons of cheese and no pasta...what?! Long strips of lightly sauteed zucchini take the place of pasta in this tasty so good lasagna. This is definitely a recipe worth the time commitment.
Ingredients
US|METRIC
6 SERVINGS
- 1 ½ lb. Ground beef (or half beef/half mild Italian sausage, tasty)
- 1 lg. Sweet onion – med. Dice
- 1 14.5 oz can diced tomato
- 1 14.5 oz can tomato sauce 1 6 oz can tomato paste 1 14.5 oz can tomato sauce 1 6 oz can tomato paste 1 14.5 oz can tomato sauce
- 1 6 oz can tomato paste
- 1 c water
- 1 t Italian seasoning
- 1 T each dried basil, ground oregano, and parsley flakes
- ½ t sugar substitute (optional, but yummy)
- salt & pepper to taste (at least ½ t salt)
- Cheese Layer:
- 2 lb. cottage cheese
- 3 c. shredded mozzarella (or more!) *Keep out half for the top crust of cheese.
- ¼ - ½ c. shredded Parmesan
- 2 eggs
- Ground black pepper and parsley flakes – to taste (not a lot)
- Zucchini Layer:
- 6 zucchini (about 5-6 in. long/1ish in. diameter)
- Olive oil
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Directions
- For the meat sauce, use the first 10 items. Brown meat, add onions and cook out liquid from the beef until it’s mostly gone. Add tomato – dice, sauce, paste and water. Stir well. Add seasonings, stir well. Simmer for 2 to 3 hours, until sauce is reduced by at least 1/3 and not drippy.
- For the cheese layer: Mix ingredients well. Set aside, or refrigerate if you are not putting the casserole together yet.
- For the zucchini layer: Rinse zucchini, cut off the ends and slice them the long way about 1/8 in. thick. Thickness doesn’t have to be exact. Heat a thin layer of olive oil in your frying pan. Once the oil/pan is hot fry the zucchini in batches, until both sides are golden brown. Make sure you put more oil in the pan as you go. Don’t cook them all the way, but don’t worry if thinner slices do get completely cooked. Just don’t burn them! Set aside or refrigerate.
- Putting it all together: Heat your oven to 375* You can do as many layers as you want to do, but I like two of each. So, using a 9x13 in. casserole dish, start with 1-2 c. of the sauce, then half of the zucchini and half of the cheese, repeat and spread the remaining mozzarella across the top, leaving about an inch free around the sides. Finish by drizzling olive oil over the casserole, I like using the oil from the zucchini. Cook for 45-50 min. When it’s done, open the oven door and let it rest for about an hour. This gives it a chance to cool down, thicken, and get even yummier.
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