1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (277g) Recipe makes 12 servings
Calories 311
Calories from Fat 80		(25%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.2g
Cholesterol 39mg		13%
Sodium 358mg		14%
Potassium 741mg		21%
Total Carbohydrate 39.3g		13%
	Dietary Fiber 3.7g	14%
	Sugars 6.8g
Protein 19.3g		38%
detailed view... how is this calculated?

people who like this recipe also like:

Baked Seasoned Salmon

By: Sydney Mike

Italian Zucchini Lasagna

Recipe #10817 | 2 hours | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: kiwidutch
Aug 10, 2001

From: www.cooking-italian-food.com

SERVES 12 (change servings and units)

Ingredients

1 lb lasagna noodle, cooked
1 (16 ounce) can stewed tomatoes
4 large zucchini
grated parmesan cheese
1/2 lb mozzarella cheese, shredded
3/4 cup chopped onion
6 cloves garlic, chopped or minced
1 can tomato paste
1/2 cup sliced mushroom
1 lb lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil, chopped
ground pepper
1/4 cup red wine (optional)

Directions

1
Cook lasagna noodles according to package directions or until tender but still firm.
2
Drain, keep warm.
3
Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
4
Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
5
Simmer 45-50 minutes .
6
To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
7
Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
8
Grease a 9" x 13" or larger, baking pan.
9
Arrange a first layer of noodles so the ends hang over both sides of the pan.
10
These will be folded back-over the top on the final layer.
11
Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
12
Repeat.
13
For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
14
Top with parmesan cheese and cover with foil.
15
Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
16
Serve this Italian food with french bread and have additional parmesan cheese at the table.

Questions about this recipe?

Featured Reviews for This Recipe

From: Boomette

On May 4, 2008

This lasagna is delicious. But I won't do the layers that goes on top at the end. Cause they turned too crispy. In the sauce I added 14 ounces of diced tomatoes and at the end, I didn't have enough sauce to spoon on top so I added another 14 ounces of diced tomatoes. DS loved it. He was eating and saying : this is good. Thanks Kiwidutch. Made for Please Review My Recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Evie*

On May 12, 2005

I liked the sound of this lasagne but on reading the recipe there was a couple things I wanted clarified from the chef. (tomato paste is mentioned in ingredients whereas sauce is mentioned in step 4) After consulting with Andria and learning this was one of her 'adopted' recipes this is what I ended up doing..for starters I didnt have the kind of lasagne that would hang over the pan..so I used 9 (in total) of the long lasagne strips. Instead of tomato paste I used a 410 gm can of tomato puree and I halved the amount of garlic just for family preferances. The amount of ground beef I used was just over 600 gms. The mozzarella layers gave the dish a lovely creamy texture and flavour and the added zucchini was delicious. I served with garlic bread for an enjoyable dinner. I dont think the servings at 12 are correct either..I'd say more like 6 servings..unless my family are just piggies..lol Great recipe Andria.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: RawFoodNut

On May 17, 2005

This was a great lasagna! The texture of the zucchini was really good, better than another zucchini lasagna that I've made. To accomplish the folding over of the lasagna noodles (step 9), which I was really confused about when I read the recipe, this is what I did: I took 4 noodles, put them side-by-side along the longest sides of the pan. To get them to hang over the sides I started all 4 of them in the middle of the pan, so half of each noodle was hanging over the side, and got 4 more noodles on the other side, starting in the middle. So there were 8 noodles on the first layer, not overlapping, but hanging half over the sides. Then for the second layer I put 3 lasanga noodles side-by-side going the opposite way of the other noodles, like a normal lasagna, along the longest length of the pan. Then for the top I folded over the hanging noodles. It really worked great. I think this is a great method, because I found there were less crusty edges doing it this way! My only concern that I will change next time will be to increase the spices. The sauce seemed bland to me, and was quite thick too. With some minor adjustments I will make again! Thanks for the great recipe!