Friday, March 7, 2014

Pasta-Less Zucchini Lasagna

When I made my 15 Crockpot Freezer Meals, I also got the stuff to make 3 different kinds of lasagna. This is the first of which I tried. It was really good except I think next time, I'll make up the sauce and cook up some zucchini to serve it over because it kind of fell apart when we cut it up. However, we were really hungry and didn't really give it time to set after we took it out of the oven and before we started eating so that probably made a difference haha. Either way, bangin' lasagna :)

Pasta-Less Zucchini Lasagna


  • 1 pound ground beef
  • 1 cup yellow onions, chopped
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 2-3 large zucchinis, sliced in half vertically and then sliced horizontally into 1/4 inch thick slices
  • 24 ounces tomato sauce
  • 3 cloves of garlic, minced
  • 6 ounces tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup riccota cheese
  • 1 cup cottage cheese
  • 1 egg
  • Mozzarella Cheese 
  • Preheat oven to 350 degrees
  • Brown ground beef in a large skillet.
  • Add garlic and onion and cook for 5 minutes.
  • Stir in tomato sauce and tomato paste.
  • Add in parsley, basil, oregano, salt and pepper and continue to stir.
  • Bring sauce to a light boil, then remove from heat.
  • In a small bowl, add the 2 cheeses and the egg and mix well.
  • Grease a 9×13 baking dis
  • Put a little bit of the meat mixture on the bottom of the baking dish
  • Next place a layer of zucchini strips
  • On top of the zucchini strips put 1/2 the cheese mix and 1/2 the meat mixture and then add a layer of mozzarella cheese
  • Repeat with a second set of layers: Zucchini, cheese mix, meat mixture and then ending with cheese on the very top.
  • Cover with foil and bake for 30 minutes
  • Remove foil and bake for another 10 minutes, until all the cheese is melted and the zucchini is cooked through.
  • Pull out of oven and let set for 5 minutes before cutting and serving

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