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Close-up of beef enchiladas with cheese and sauce on a plate.

Zucchini Lasagna With Cottage Cheese

Amber Bondar
This zucchini lasagna with cottage cheese turns one jumbo zucchini into three layers of ultra-thin zucchini noodles in a 9×13 casserole. Salting the zucchini draws out excess moisture, while blended dry cottage cheese, homemade tomato basil sauce and mozzarella create a thick, cheesy vegetarian lasagna without pasta noodles.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Canadian, Italian
Servings 8 Servings
Calories 141 kcal

Equipment

Ingredients
  

  • 1 Xlrg Zucchini Approximately 18 inches long and roughly 8 inches in diameter
  • Salt To cover zucchini
  • 2¼ Cups Dry Cottage Cheese 500gram block crumbled
  • 1 Lrg Egg
  • 3 Tbsp Milk Or Cream
  • 3⅓ Cups Canned Crushed Tomatoes 28fl oz
  • ¼ Cup Fresh Basil Remove stems, chop leaves
  • 8 Lrg Cloves Garlic Sliced or diced
  • ½ Cup Onion Diced
  • Oil Just enough to keep onion and garlic from sticking
  • 1 Cup Mozzarella Cheese Shredded
  • Parmesan Cheese *Optional

Instructions
 

Prepare the Zucchini

  • Remove the blossom end from the zucchini to create a flat starting point. Using a mandoline, slice the zucchini lengthwise into long, wide, ultra-thin sheets.
  • When you reach the seedy centre, flip the zucchini over and begin slicing from the opposite side. Continue until you have enough firm zucchini sheets for three layers in a 9×13-inch casserole dish.
  • Lay the zucchini slices flat in the casserole dish one layer at a time, generously salting each layer with table salt. Let the zucchini sit while you prepare the cheese filling and tomato sauce. My jumbo zucchini released nearly 1 cup of water.

Make the Cottage Cheese Filling

  • Add 2¼ cups (500 g) dry cottage cheese, 3 tablespoons milk or cream, and the egg to a blender. Blend until creamy. The filling will remain very thick, similar to a thick ricotta mixture. Set aside.

Make the Tomato Basil Sauce

  • Add a splash of oil to a saucepan. Add the chopped onion and garlic and cook gently until softened.
  • Add 3⅓ cups (796 mL / 28 fl oz) crushed tomatoes and the chopped leaves from the 28 g package of fresh basil.
  • Let the sauce simmer while you finish preparing the zucchini. Cover the saucepan with a lid to help contain splattering and stir occasionally.

Rinse and Dry the Zucchini

  • Pour off the liquid that has collected in the casserole dish. Transfer the zucchini carefully to a colander and rinse very well under cold water to remove the excess salt.
  • Lay paper towels over your work surface and arrange the wet zucchini slices on top. Cover with another layer of paper towel and continue layering zucchini and paper towel until all the slices are laid out. Gently pat them thoroughly dry. Handle the thin slices carefully because they can tear.

Assemble the Lasagna

  • Spread a thin layer of tomato basil sauce over the bottom of the 9×13-inch casserole dish.
  • Add the first layer of zucchini noodles. Dollop half of the cottage cheese filling over the zucchini and gently spread it as evenly as possible.
  • Add the second zucchini layer, followed by the remaining cottage cheese filling.
  • Add the third and final zucchini layer. Spoon the remaining tomato sauce over the top.
  • Sprinkle with 1 cup shredded mozzarella cheese. Add additional mozzarella or Parmesan if desired.
  • Bake uncovered at 375°F for 40 minutes. Leaving the casserole uncovered helps excess steam escape.
  • Turn the oven to high broil and broil for 5 to 6 minutes, watching closely, until the mozzarella is bubbling and browned.
  • Remove the lasagna carefully from the oven and let it rest for at least 10 minutes before slicing and serving.

Notes

  • 500 g dry cottage cheese equals approximately 2¼ cups. Dry cottage cheese is sold as a firm brick rather than the wetter tub-style cottage cheese.
  • A 28 fl oz (796 mL) can of crushed tomatoes equals approximately 3⅓ cups.
  • Cream can be used in place of the 3 tablespoons of milk in the cottage cheese mixture.
  • Add extra mozzarella or Parmesan to the top if you prefer a cheesier finish.
  • Freezing is not recommended. The zucchini becomes too watery after thawing and the cottage cheese filling does not thaw well.
  • Keep leftovers covered in the refrigerator for the same length of time you would normally keep other cooked leftovers.

Nutrition

Calories: 141kcalCarbohydrates: 12gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 421mgPotassium: 403mgFiber: 2gSugar: 7gVitamin A: 435IUVitamin C: 10mgCalcium: 194mgIron: 1mg
Keyword baked dinner, casserole, easy dinner ideas, summer recipes, zucchini
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