Vegetable Lasagna

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 3 medium zucchini, summer squash or eggplant 
  • 1 tsp. olive oil 
  • ½ large onion, chopped 
  • 3 garlic cloves, minced 
  • 1 lb. ground sirloin, chicken or turkey 
  • ½ tsp. coarse salt, divided 
  • 1 (28 oz.) can crushed tomatoes 
  • 2 Tbsp. fresh basil, chopped 
  • Dash freshly ground black pepper 
  • Cooking spray 
  • 1 ½ cups low fat cottage cheese 
  • ¼ cup grated parmesan cheese 
  • 1 large egg 
  • 4 cups shredded part-skim mozzarella cheese 


  1. Slice the zucchini lengthwise into thick slices. Lightly salt the zucchini and set aside for 15 minutes. Blot the zucchini dry after it has rested. 
  2. Heat oil in a large skillet on medium-high. Add onion and saute 2-3 minutes, until soft. Add garlic and saute 30-60 seconds, until fragrant. Add ground beef and cook, using a wooden spoon to break the meat into small pieces as it browns, 4-5 minutes, and season with ¼ teaspoon salt. 
  3. Add the crushed tomatoes, basil, remaining salt and black pepper to taste. Reduce the heat to low and simmer, stirring occasionally  for about 15 minutes, until thickened. 
  4. Preheat oven to 375 degrees. 
  5. In a medium bowl, combine the ricotta, parmesan and egg. Spread ½ cup meat sauce in the bottom of a greased 9x13 baking dish. Make a layer of zucchini over the sauce to cover the bottom of the dish. Spread ½ cup ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Follow these steps to make 3 total layers. Cover the dish with foil. 
  6. Bake for 30 minutes, remove foil and bake 30 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5-10 minutes before cutting into 8 pieces. 


Serves 8


Nutrition Facts