Summer Lasagna

This creative summer lasagna recipe swaps in thin ribbons of zucchini for carb-heavy noodles. Bet your dinner guests won’t even notice the difference!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 237 Calories

Ingredients

• 1 egg, beaten
• salt and pepper to taste
• 1 cup cottage cheese
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
• 0.25 cup grated Parmesan cheese
• 0.5 cup chopped onion
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 cup chopped green bell pepper
• 0.75 cup shredded mozzarella cheese
• 0.25 cup finely chopped carrots

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2

Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, onion, bell pepper, carrots, garlic, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until vegetables are tender, about 10 minutes.

Step 3

Mix cottage cheese and egg together in a small bowl until well combined.

Step 4

Layer 1/2 of the zucchini strips in the bottom of the prepared baking dish, then spread cottage cheese mixture over top. Layer with 1/2 of the beef mixture, then 1/2 of the mozzarella. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.

Step 5

Bake in the preheated oven for 45 minutes. Allow to sit for 10 minutes, then slice and serve.