Beef and Zucchini Lasagne

    Beef and Zucchini Lasagne

    (120)
    7saves
    1hour15min


    93 people made this

    This lasagne uses thinly sliced zucchini in place of the pasta, which makes it a lighter meal. You won't know the difference!

    Ingredients
    Serves: 8 

    • 500g beef mince
    • 1/2 cup chopped onion
    • 1/2 cup chopped green capsicum
    • 1/4 cup finely chopped carrots
    • 2 cloves garlic, minced
    • 400g tomato pasta sauce
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1 pinch salt and pepper to taste
    • 5 medium zucchini, sliced lengthway into 5mm thick strips.
    • 1 cup cottage cheese
    • 1 egg, beaten
    • 3/4 cup grated mozzarella cheese
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a medium baking dish.
    2. In a frypan over medium heat cook the beef mince until evenly brown. Drain juices. Mix the onion, green capsicum, carrots, garlic and tomato sauce into the frypan. Season with oregano, basil, salt and pepper. Bring the mixture to a boil, reduce heat to low and simmer 10 minutes until vegetables are tender.
    3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture and mozzarella. Top with Parmesan cheese.
    4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (120)

    Reviews in English (120)

    by
    47

    This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!  -  09 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    39

    Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.  -  08 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    37

    Wonderful recipe! To lower the fat, I used low-fat mozzarella and 2% cottage cheese. In response to other reviews commenting on the dish being too watery, I took all possible precautions. I drained the tomato sauce, drained the cottage cheese, and "sweated" the zucchini. Here's how: Place cut slices in colander and sprinkle VERY generously with salt. Let sit for 30-45 minutes, while chopping veggies, grating cheese, and cooking tomato mixture. Rinse zucchini thoroughly and absorb any water with paper towel. After all this, I only had about 1/4 cup liquid in the entire dish. I simply tilted the dish and let it drain out. Everything stayed together wonderfully and tasted fantastic!  -  11 Jun 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate