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Lasagna with Zucchini Recipe

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This recipe for Lasagna with Zucchini, by , is from The Ellerbee Extended Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan M Ellerbee

Category:
Category:

Ingredients:  
Ingredients:  
1 package lasagna noodles
1 jar (32 ounces) spaghetti sauce
16 ounces cottage cheese
2 eggs
1 tablespoon parsley, chopped
2 zucchini, chopped or sliced (about 4 cups)
4 ounces mushrooms, chopped (optional)
1 small can (3-4 ounces) black olives (optional)
2-3 cups Italian cheese blend (or use mozarella + Cheddar or colby-jack)
Grated parmesan cheese

Directions:
Directions:
Spread 1 tablespoon oil (olive oil or cooking oil) on bottom of large rectangle baking pan. Preheat oven to 325 . Cook lasagna noodles as directed on package. Drain.
MIx cottage cheese, parsley and eggs in a bowl. Save 4 lasagna noodles and some shredded cheese for top. Layer ingredients in baking pan - noodles, zucchini, other vegetables, spaghetti sauce, cottage cheese mixture, shredded cheese. Repeat layers. Top with the saved lasagna noodles, shredded cheese and Parmesan cheese. Bake for about 20 -25 minutes. Cool for 5-10 minutes before serving. Serve with green salad and garlic bread.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
30-45 minutes

 

 

 

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