Creamy 3 Cheese Zucchini Lasagna

Everybody needs to have their fair share of vegetables as part of living healthy. For a while now, I have been incorporating veggies into our meals so it isn’t noticeable to my hubby who isn’t big on them. Our daughter, a picky eater, loves almost all veggies, so I don’t worry about her not eating them. We all love a tasty pasta dish, so I decided I would make a Zucchini Lasagna.

Last summer, I picked up a Chocolate Banana Loaf at the local Farmer’s Market. While I  loved it, my husband and daughter could tell there was something different about it. Yeah, it was super moist!

Zucchini Lasagna

Zucchini Lasagna

Ingredients

  • 3 Zucchini’s
  • 4 small green onions
  • 1 pepper
  • 1/2 cup Asiago Cheese
  • 1/2 cup Nacho Cheese mix
  • 1 Pkg of cream cheese
  • 1 red pepper
  • 2 tbsp of fresh oregano
  • 2 tbsp of fresh basil
  • 1-1/2 lbs Lean ground beef
  • 1 can of tomato paste
  • 1 can of tomato sauce

Directions

Preheat oven to 325 degrees and spray or grease a 9×13 pan. Thinly slice the zucchini and set aside.

Brown the ground beef over medium heat for about 5 minutes and then drain the grease and add in the peppers and onions. once they have cooked for a minute or two, add in the tomato paste and tomato sauce. Bring to a boil and reduce heat to a simmer.

Zucchini Lasagna

Add in the Cream Cheese and stir until melted through the meat sauce. Simmer for a few more minutes

zucchini lasagna

Start by adding the meat sauce to the bottom of the dish, layer with zucchini and add more sauce; add 1/2 the Asiago cheese and 1/2 the Nacho cheese. Repeat with another layer of all the ingredients, adding green onions to the top. Cover with foil and bake until zucchini is tender, approximately 45 minutes.

 

Remove foil and bake for 15 more minutes at 350 degrees. Cool and serve.

I am not sure what happened. It was a bit saucy. Next time I will probably use less sauce and more cheese.

Creamy 3 Cheese Zucchini Lasagna

Course Main Course
Cuisine Italian
Keyword zucchini lasagna
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Calories 360 kcal

Ingredients

  • 3 Zucchini's sliced thin
  • 1 can Tomato paste
  • 1 can Tomato sauce
  • 1 1 red pepper
  • 4 Green onions
  • 1/2 cup Asiago Cheese
  • 1/2 cup Nacho Cheese Mix
  • 8 oz Cream Cheese
  • 1 1/2 lbs Lean ground beef
  • 2 tbsp Fresh Basil
  • 1 tbsp Oregano
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 325 degrees and spray or grease a 9×13 pan.
  2. Brown the ground beef over medium heat for about 5 minutes and then drain the grease and add in the peppers and onions. once they have cooked for a minute or two, add in the tomato paste and tomato sauce. Bring to a boil and reduce heat to a simmer.

  3. Add in the Cream Cheese and stir until melted through the meat sauce. Simmer for a few more minutes

  4. Begin by adding the meat sauce to the bottom of the pan; add a layer of zucchini and then add more meat sauce; add 1/2 the Asiago cheese and 1/2 the Nacho cheese. Repeat with another layer of all the ingredients, adding green onions to the top. 

  5. Cover with foil and bake until zucchini is tender, approximately 45 minutes.
  6. Remove foil and bake for 15 more minutes at 350 degrees. Cool and serve.

While I was prepping the lasagna, my daughter started snacking on the raw zucchini with me and really enjoyed it.

My picky non-vegetable eating hubby did eat the lasagna and wouldn’t say no if I made it again.

If you love Zucchini, check out this recipe for Zucchini Fritters or if you like cheese, check out this Cheesy Zucchini Rice.

 


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One Response to Creamy 3 Cheese Zucchini Lasagna

  1. Pingback: Sneaking in More Veggies with Zucchini Fritters

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