This Zucchini Lasagna with Cottage Cheese Recipe is the perfect summer treat. I find traditional lasagna too heavy for summer days but this zucchini lasagna is an excellent way to use the bounty of the season and get in some extra protein using the every popular cottage cheese!
Wholesome and Hearty: Zucchini Lasagna with Cottage Cheese
In the midst of summer, when zucchini abounds and leftovers beg to be repurposed, I turn to a dish that satisfies both cravings: Zucchini Lasagna with Cottage Cheese. This recipe not only makes use of seasonal produce and leftovers but also offers a healthy twist on a classic comfort food.
The Lazy Method For This Lasagna
Zucchini is notorious for its high water content, which can make dishes watery if not managed properly. To counteract this, I use a simple trick: coating the zucchini slices in a mixture of flour, salt, and pepper. This helps to absorb excess moisture during baking, resulting in a lasagna that holds together beautifully without being overly soggy.
While there are alternative methods, such as cooking the zucchini in a pan to remove water or salting it and letting it sit on a paper towel, I find the flour method to be the easiest and most effective. It’s a lazy method that works wonders and allows you to skip some of the extra steps.
Using Leftovers
One of the things I love about this recipe is its versatility. On days when I have leftover burgers from a cookout, I simply ground them up and mix them with sauce to use as the meat layer in my lasagna. It’s a fantastic way to utilize leftovers and the abundance of zucchini that summer brings, especially here in New England where zucchinis seem to multiply overnight!
Recipe: Zucchini Lasagna with Cottage Cheese
Ingredients:
- 3 medium zucchinis, sliced lengthwise about 1/8 inch thick
- 1 lb ground beef or leftover burgers, crumbled
- 24 oz store-bought or homemade pasta sauce
- 2 cups cottage cheese
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat. Once browned, add the pasta sauce and simmer for 5-7 minutes. Alternatively, use leftover burgers, crumbled and mixed with sauce.
- In a small bowl, mix the cottage cheese with the egg until well combined. Set aside.
- In a shallow baking dish, mix the flour, salt, and pepper.
- Spray a 9×13 baking dish with cooking spray. Dredge the slices of zucchini in the flour mixture and layer them in the bottom of the baking dish.
- Spread the cottage cheese mixture evenly over the zucchini slices.
- Top with the meat sauce mixture.
- Add the remaining zucchini slices in a single layer. If you have extra slices, set them aside; you should not make more than two layers.
- Spread the remaining meat sauce mixture evenly over the zucchini.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the zucchini is tender and the lasagna is bubbling.
- Let it rest for 5-10 minutes before slicing and serving.
Try it Today!
This Zucchini Lasagna with Cottage Cheese is not just a meal, but a testament to making the most of what’s on hand. It’s easy, it’s versatile, and it’s a delicious way to feed your family without spending hours in the kitchen. So, the next time you find yourself with an abundance of zucchini or leftovers, give this recipe a try!
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Zucchini Lasagna with Cottage Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
Description
Enjoy a wholesome twist on classic lasagna with Zucchini Lasagna featuring layers of savory ground beef, store-bought sauce, and creamy cottage cheese. It’s a satisfying and nutritious dinner that’s sure to please the whole family!
Ingredients
- 3 medium zucchinis, sliced lengthwise about 1/8 inch thick
- 1 lb ground beef
- 24 oz store-bought or homemade pasta sauce
- 2 cups cottage cheese
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups shredded mozzarella cheese
Get Recipe Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat. Once browned, add the pasta sauce and simmer for 5-7 minutes. Alternatively, you can use leftover ground beef, such as leftover hamburgers from a cookout. Crumble them up and mix with your sauce.
- In a small bowl, mix the cottage cheese with the egg until well combined. Set aside.
- In a shallow baking dish, such as an 8×8 or similar size, mix the flour, salt, and pepper.
- Spray a 9×13 baking dish with cooking spray. Dredge the slices of zucchini in the flour mixture and layer them in the bottom of the baking dish. This will use about half of the zucchini slices.
- Spread the cottage cheese mixture evenly over the zucchini slices.
- Top the cottage cheese mixture with half of the ground beef and sauce mixture.
- Add the remaining zucchini slices in a single layer. If you have extra slices, set them aside; you should not make more than two layers.
- Spread the remaining ground beef and sauce mixture evenly over the zucchini.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the zucchini is tender and the lasagna is bubbling.
- Let it rest for 5-10 minutes before slicing and serving.
Enjoy your delicious Zucchini Lasagna with Cottage Cheese!
- Prep Time: 20
- Cook Time: 45
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It was amazing!