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Lasagna à la Zucchini

Lasagna à la Zucchini

Lasagna à la Zucchini


Makes 8 to 10 servings


8 (2-inch-wide) uncooked lasagna noodles
3 medium zucchini, cut into thin slices
1 can (16 ounces) Italian-style sliced stewed tomatoes, drained
1/4 pound fresh mushrooms, cut into thin slices
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (6 ounces) tomato paste
1 container (16 ounces) small curd cottage cheese
6 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese


  1. Preheat oven to 350°F.
  2. Cook lasagna noodles according to package directions until tender but still firm. Drain; set aside.
  3. Combine zucchini, tomatoes, mushrooms, onion, garlic, Italian seasoning, salt and pepper in large skillet. Cook over medium-high heat 5 to 7 minutes or until zucchini is tender. Stir in tomato paste; remove from heat.
  4. Combine cottage cheese, eggs and Parmesan cheese in medium bowl; stir until well blended.
  5. Place 4 noodles on bottom of greased 13X9-inch baking dish. Pour 1/2 of egg mixture evenly over noodles. Cover egg mixture with 1/2 of tomato mixture; sprinkle with 1-1/2 cups mozzarella. Repeat layers with remaining ingredients, ending with 1/2 cup mozzarella.
  6. Bake covered 30 minutes. Uncover; bake 10 minutes or until heated through. Let stand 10 minutes before serving.

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