Zucchini Lasagna

I make this dish a couple times a month and it is a favorite at my house. I have taken this dish to pot lucks and have gotten tons of compliments as well. It tastes like you slaved away all day in the kitchen and used your culinary expertise! Meanwhile, Its inexpensive to make and is as easy as assembling ingredients in a baking pan! I generally make 2 at a time and freeze the second.

Zucchini Lasagna

3 medium zucchini
2 cups of your favorite spaghetti sauce
2 cups ricotta cheese
1 tablespoon fresh or dried basil

2 large eggs lightly beaten
1/2 cup dry breadcrumbs, divided
1 3/4 cups preshredded mozzarella cheese

• Preheat oven to 350°.


• Roast zucchini in 400 degree oven for 15 minutes


• Combine the cottage cheese, parsley, and eggs in a medium bowl.


• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of ricotta cheese mixture over breadcrumbs; cover 1 cup mozzarella.


• Repeat the layers with the remaining breadcrumbs, ricotta cheese mixture, and mozzarella. (I generally end up with 3-4 layer of zucchini)


• Bake at 350° for 40 minutes.