Three-Cheese Zucchini Lasagna Recipe | Vegetarian Times Skip to main content

Three-Cheese Zucchini Lasagna

This sauceless casserole makes for a lighter summer entrée than your classic lasagna. It can be made well in advance and frozen for easy transport.

Ingredients: 

Ingredients: 

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9 whole-wheat lasagna noodles
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4 tsp. olive oil
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3 medium leeks, chopped (about 5 cups)
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6 medium zucchini, thinly sliced (about 6 cups)
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⅓ cup chopped fresh mint
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1 16-oz. container low-fat cottage cheese
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6 cloves garlic, minced (about 2 Tbs.)
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1 10-oz. pkg. frozen chopped spinach, thawed and drained
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1 large egg, beaten
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¾ cup crumbled feta cheese, divided
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1 cup shredded reduced-fat mozzarella cheese (about 4 oz.)

Instructions: 

1. Cook noodles according to package directions. Heat oil in skillet over medium-high heat. Add leeks, and sauté 6 minutes, or until soft. Add zucchini, and sauté 8 to 10 minutes more. Stir in mint, and season with salt and pepper.

2. Blend cottage cheese and garlic in food processor 3 minutes, or until smooth. Stir in spinach and egg.

3. Preheat oven to 350°F. Coat roasting pan with cooking spray. Place 3 noodles in bottom of pan, and top with 1/3 zucchini mixture. Spread 1/3 spinach mixture on top, and sprinkle with 2 Tbs. feta. Repeat layers twice, ending with spinach mixture. Top with remaining feta and mozzarella.

4. Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover, and bake 5 minutes more. Let stand 5 minutes more before serving, or cool completely, and freeze.

5. To reheat, let lasagna sit at room temperature 1 hour. Preheat oven to 350°F. Bake 20 minutes, or until hot and bubbly.

Nutrition Information: 

Calories: 
305
Protein: 
21 g
Total Fat: 
8.5 g
Saturated Fat: 
3.5 g
Carbohydrates: 
36 g
Cholesterol: 
43 mg
Sodium: 
676 mg
Fiber: 
7 g
Sugar: 
8 g
Yield: 
Serves 8

Comments on this Recipe

An excellent take on lasagna! The recipe seems to call for a lot of zucchini, but you'll need it all. I used half zucchini and half yellow squash, and the result was lovely in both color and flavor. However, I recommend browning the garlic in a touch of olive oil before pureeing with the spinach and cottage cheese to mellow its flavor; otherwise it remains quite sharp and overpowers the subtler flavors of the other ingredients.

I wanted to like this recipe a lot more but it was kind of bland to me. I don't know what to add to make it better b/c a sauce would cover up the yummy veggies. It was just ok. Probably won't make it again but worth a try.

Stephanie, if you use fresh spinach instead of frozen, it will lend more flavor to the lasagna (just double the amount used).

Stephanie, if you feel this recipe needs more depth to the flavor, you could omit the mint add a basil or even a cilantro pesto to a couple of the layers. It will and a large boost of complex flavor without being too saucey and won't disrupt the appearance of the dish.

I left out the mint and feta and used sauteed garlic and basil and it was great. And I only use fresh spinach and it makes a world of difference to me.

This is an attractive recipe but it seems to need some red sauce and to substitute the cottage cheese with ricotta.

I agree with a combination of the above reviews. The result did seem a bit bland. The addition of a spicy/tangy red sauce - and perhaps a bit of oregano and/or basil along with the mint - would have corrected that. Next time, that us what I will try, and I'm sure it will be excellent. I did use frozen spinch, so maybe substituting fresh would have done the trick all on its own ...

Sounds good

This looked relatively easy to prepare and something my brother might like as it has spinach.

Thank You for the recipe. However, I would beg for the integrity of a dairy cows life, and her offspring, all of whom were killed for our pleasure. I respectfully ask, can we find another form of pleasure that does not involve killing?

Do you have any good vegan substitute for cottage cheese? Because, after all, cottage cheese is cheese.