Zucchini Lasagna RecipeI first created this zucchini lasagna recipe when I was faced with an excess of zucchini from my mother's garden. I like to use zucchini, carrots and yellow squash for this vegetable lasagna, but feel free to experiment with different vegetables. Red peppers, green peppers and mushrooms would all be lovely.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
- 1 Tbsp. olive oil
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 3 carrots, peeled and diced
- kosher salt and freshly-ground black pepper, to taste
- 1-1/2 cups low-fat cottage cheese
- 2 large eggs
- 3 cloves garlic, minced
- 1/2 cup shredded Parmesan cheese
- 1 cup part-skim ricotta cheese
- 1 Tbsp. Italian seasoning
- 2 26 oz. jars spaghetti sauce
- 9 no-boil lasagna noodles
- 2 cups shredded Italian cheese blend
- Preheat oven to 425 degrees F.
- Toss olive oil with zucchini, yellow squash, carrots, salt and pepper.
- Spread out in an even layer on a sturdy baking sheet. Roast 10-15 minutes, until tender, but not soft.
- Meanwhile, place cottage cheese in a sieve and allow to drain for 10 minutes.
- Dump cottage cheese in a blender. Add eggs, garlic and Parmesan cheese. Blend until smooth.
- Stir ricotta cheese and Italian seasoning into cottage cheese mixture. Set aside.
- Spread 1 cup of spaghetti sauce on the bottom of a 9 x 13 baking dish. Top with three of the lasagna noodles.
- Spread half of the ricotta cheese mixture over the noodles, making sure the noodles are completely covered.
- Top with half of the roasted vegetables and one-third of the shredded cheese.
- Top with one-third of the remaining spaghetti sauce.
- Repeat layers: lasagna noodles, remaining ricotta cheese mixture, roasted vegetables, shredded cheese and spaghetti sauce.
- Top with the last three lasagna noodles, the remaining spaghetti sauce and remaining shredded cheese.
- Cover with foil, and bake 45 minutes. Remove foil, and bake 15 minutes or until browned and bubbly.
- Let lasagna rest 15-20 minutes before serving.
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