Easy and Delicious Zucchini Lasagna

by Karen Ekstrom

Dying for Lasagna  – But Don’t Want All The Calories?

Lois Tilley’s Delicious Zucchini Lasagna Will Satisfy All Your Cravings!

Thanks Lois! You’re the best!


1 lb. of ground beef

2 tablespoons of Worcestershire Sauce

2 cloves garlic – crushed and diced

1/3 cup of onion – diced

1  15 oz. can of tomato sauce

1/2 tsp of salt

1/2 tsp of oregano 

2 tsp of fresh basil – diced

2 tbsp flour

1/8 tsp of pepper

4 medium sized zucchini – sliced lengthwise, 1/4 inch wide

1 18 oz. container of cottage cheese

1 egg

1/4 lb. skimmed mozzarella cheese – shredded

(Lois substitutes sharpe cheddar cheese for the mozzarella.)



An hour before serving, brown meat, onion, garlic and Worcestershire sauce.

Drain fat. Add tomato sauce, salt, oregano, basil and pepper. Heat to boiling. Reduce heat to low. Simmer five minutes. 

Slice zucchini lengthwise into 1/4 inch slices. In small bowl, combine cottage cheese and egg. Mix well. 

In bottom of 12 x 8 inch dish, arrange half of zucchini in a layer and sprinkle with one tablespoon flour. Top with cottage cheese and egg mixture. 

Add half of meat mixture. Sprinkle 

A small amount of mozzarella cheese. R

Bake 40 minutes at 375 degrees.

Note: Don’t top with mozzarella until last five minutes of baking. 

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