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President and CEO

Zucchini Lasagna

Published in Recipes, Main Dishes Author: CentraCare

Recipe adapted from


  • 2½ c. zucchini, sliced lengthwise ¼" thick (about 2 medium)
  • ½ lb. lean ground beef
  • ¼ c. onion, chopped
  • 2 small tomatoes, diced
  • 1 (6 oz.) can tomato paste
  • 1 garlic clove, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ¼ tsp. dried thyme
  • ¼ c. water
  • ⅛ tsp. pepper
  • 1 egg
  • ¾ c. low-fat cottage cheese (or low-fat ricotta)
  • ½ c. mozzarella cheese, shredded
  • 1 tsp. flour


  • Grill or sauté zucchini until tender (about 2 min.), drain and set aside.
  • Sauté meat and onions until meat is brown and onions are tender; drain fat.
  • Add next 8 ingredients and bring to a boil.
  • Reduce heat; simmer uncovered for 10 min.
  • Beat egg in small bowl; add cottage cheese, half of shredded cheese and flour.
  • In 1½ qt. baking dish, arrange half of the meat mixture.
  • Top with half of the zucchini and all the cottage cheese mixture; top with remaining meat and zucchini.
  • Bake uncovered at 375 degrees for 30 min.
  • Sprinkle with remaining cheese, bake 10 min.

Serves 4

Nutrition Information Per Serving
  • Calories: 260
  • Fat: 11.6 g.
  • Sat. Fat: 5.1 g.
  • Trans Fat: 0 g.
  • Sodium: 631 mg
  • Carbs: 16.1 g.
  • Fiber: 3.4 g.
  • Protein: 24.5 g.