No noodles in lasagna, how can that be?!?! We are in peak zucchini season (May through September) and whether you have some growing in your garden or you pick some up at your local farmer’s market now is the time to enjoy this delicious vegetable. I have been adding it to salads and wraps but the other night I found a recipe to use it as a replacement for noodles in lasagna. My husband and I were slightly skeptical because we already have a favorite lasagna recipe but this did not disappoint. It was a lot healthier too and I didn’t feel so “full” after eating it like I usually do when I eat pasta.
I used lean ground chicken sausage but you could use whichever meat you prefer. I also cut the salt in half from the original recipe because sausage already has a salty flavor. I hope you enjoy this dish as much as I did. Serve with a fresh salad. Recipe adapted from Taste of Home.
Zucchini Lasagna
- 1 pound ground chicken sausage
- 1 15 oz can tomato sauce
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground pepper
- 4 medium zucchini
- 1 cup cottage cheese
- 1 egg, beaten
- 3 Tablespoons flour
- 1 cup mozzarella cheese, shredded
Awesome! I never would have thought to use zucchini in place of noodles, but I actually really like the idea!
Oh, I SO love zucchini in lasagna! Great recipe!
I love this so perfect!!!
We are drowning in zucchini right now so this recipe comes just in the nick of time! Thanks so much for sharing at Mom On Timeout! Pinning now 🙂
I want to try this!