# Zucchini Lasagna

An easier, higher protein zucchini lasagna recipe using flat zucchini slices and cottage cheese instead of ricotta.

- Total time: 25 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 3 medium/large zucchini
- 3 tbsp extra-virgin olive oil
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 lb lean ground beef or ground bison
- 0.5 tsp dried oregano
- 3 cloves garlic
- 1 24-ounce can prepared marinara-style pasta sauce
- 1 16-ounce container low-fat cottage cheese or part skim ricotta cheese
- 1 10-ounce package frozen chopped spinach
- 0.5 cup finely grated Parmesan
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
- 0.25 cup thinly sliced fresh basil

## Instructions

1. Trim zucchini ends, slice lengthwise into 1/4-inch planks. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper. Toss.
2. In a skillet, heat remaining olive oil. Add beef, 1/2 tsp salt, oregano; cook until browned. Stir in garlic.
3. Remove pan from heat. Add marinara sauce and stir to combine.
4. In a bowl, combine cottage cheese, 1/4 cup Parmesan, egg, remaining salt and pepper; mix well.
5. Stir in spinach; break it up and distribute evenly.
6. Coat a casserole dish with nonstick spray. Spread half the sauce in the bottom.
7. Arrange half the zucchini slices, overlapping slightly. Top with cheese mixture.
8. Top with remaining zucchini, sauce, mozzarella, and remaining Parmesan.
9. Bake for 20 minutes, until cheese is melted and bubbly. Sprinkle with basil. Let rest 5-10 minutes.

## Equipment

- mandolin
- baking sheet
- large skillet
- 9x13 inch casserole dish

## Source

- Original video: https://www.tiktok.com/t/ZP8jkWbtr/
- Recipe page: https://www.cliprecipe.com/recipe/358cd234-4779-44a7-80ee-135c405ca715
- Extracted: 2025-04-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt