Zucchini Noodle Lasagna

Name: Zucchini Noodle Lasagna
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 medium zucchini; 1 1/2 lb hamburger; 1 quart spaghetti sauce, homemade or canned; 3 cup shredded mozzarella cheese; 2 cup Cottage cheese or ricotta, whichever you prefer; 2 eggs; 1/2 cup parmesan cheese; 2 tsp Italian seasoning

MommaStahl @cook_2912936

Corydon, Indiana

We grew zucchini in our garden, and I wanted to try something a little different. This has become a favorite, and is now the only way I make lasagna.

MommaStahl @cook_2912936

Corydon, Indiana

We grew zucchini in our garden, and I wanted to try something a little different. This has become a favorite, and is now the only way I make lasagna.

Saved

Ingredients

1 hour

8 servings

4 mediumzucchini
1 1/2 lbhamburger
1 quartspaghetti sauce, homemade or canned
3 cupshredded mozzarella cheese
2 cupCottage cheese or ricotta, whichever you prefer
2eggs
1/2 cupparmesan cheese
2 tspItalian seasoning

Saved

Steps

1 hour

1

Brown your hamburger in a skillet being sure to salt and pepper well.
2

Meanwhile, combine cottage cheese, parmesan cheese, and eggs in a bowl.
3

Cut ends off of zucchini, and slice into 1/4" slices. I usually get 4 slices out of 1 zucchini.
4

Once hamburger is browned, drain excess grease. Add spaghetti sauce and heat through.
5

In a 9 x 13 baking dish, put 1/2 cup of sauce mixture in the bottom and spread out being sure to coat the bottom of your dish.
6

Layer zucchini noodles in a single layer.
7

Layer 1/3 of the meat sauce and spread out.
8

Layer 1/3 of cottage cheese mixture and spread out.
9

Layer 1/3 of the mozzarella cheese.
10

Repeat layers until you use allending with mozzarella cheese.
11

Sprinkle with the Italian seasoning.
12

Bake in a 350° oven for 45 minutes or until browned and bubbly.
13

Let set for at least 15 minutes before serving. It will be watery when comes out of the oven, but this time allows it to set.