You know when you can just tell that someone is a good cook? Even if you’ve never even tasted their cooking you can just tell by the things that roll of their tongue? Like, “Oh, I was going to do a glazed salmon in the oven for dinner tonight, but instead I think we might just have leftovers from last night’s zucchini lasagna.” Hmm, and suddenly your breaded chicken tenders with dipping sauce (cough*ketchup*cough) don’t seem so gourmet anymore. I have a friend like this. Everytime I see her I ask her, “What’s for dinner tonight?” for two reasons: 1) for the drool factor and 2) for some inspiration. So when she mentioned the “zucchini lasagna” I pressed on…. “Soooo does your son eat it?” Of course he does. “Is it hard to make?” No actually pretty easy. “Can you send me the recipe?” And she did and I’ve made it three times for three different crowds and it went over like this: Win. Win. Win. Because that’s what so-so cooks like me do, when they make something that people actually like….they make it over and over again and pretend like its NBD. (Mom, that means “no big deal” NBD, get it?) But really this zucchini lasagna recipe is relatively easy to make and I love it for three reasons: 1. There are tons of veggies in it that my kids don’t even realize they are eating. 2. Carb friendly (slices of zucchini replace the noodles). 3. The leftovers are where it’s at. Just keeps getting better. 4. I know I said three reasons, but I thought of one more: You can make this ahead of time and bake whenever you’re ready. 5. Okay last one I promise. My kids call it “Lucchini Zalanga” and how can that make me not love this recipe even more?
- Zucchini Lasagna:
- Olive oil
- 1 1/2 lbs of ground turkey or beef
- 1 large onion chopped
- 1 cup of tomato juice (I use strained tomatoes- Bionaturea)
- 12oz can of tomato paste
- 6 large mushrooms chopped
- 2 teaspoons of salt
- 1 teaspoon of oregano
- 1 teaspoon Italian herb seasoning
- 1 pint low fat cottage cheese
- 2 beaten eggs
- 1/2 cup grated parmesan cheese
- 3or 4 zucchini sliced thin lengthwise
- 6oz of shredded mozzarella
- In a large skillet med heat add olive oil, then onions.
- After onions are translucent add the turkey and brown.
- Add tomato juice, paste, mushrooms, salt, oregano and italian herb seasoning.
- Cover and simmer for 15 min
- Combine cottage cheese, eggs and Parmesan cheese; set aside.
- In 9×13 pan, layers as follows: 1/2 turkey mixture, 1/2 sliced zucchini, all of cottage cheese mixture, other 1/2 of sliced zucchini, remainder of turkey mixture
- Baked uncovered 45 min at 350.
- Uncover and sprinkle with mozzarella cheese, bake 15 min longer.
Now I’ll be honest with you, when you serve the lasagna, it doesn’t look that “pretty”. The zucchini softens as it cooks and therefore it is not as firm as traditional lasagna. When I first made this recipe I was taken back by the amount of tomato paste it called for. Make sure you follow the recipe exactly otherwise it may turn out runny. The turkey mixture may seem a bit thick, but this is okay! Zucchini contains a lot of water and when it cooks the water seeps into the turkey mixture balancing everything out just right. (<—- this is my scientific interpretation. Take it for what it’s worth.) Here is a close up of the layers included: If you have never tried one of my recipes before, you should definitely start with this one! Thanks to my sweet friend (and kick-ass cook) for letting me share this on the blog! For more Sisters to Sons Recipes click HERE!
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