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3 Cheese Zucchini Lasagna

  • Author: Kelly Cahoon

Description

Super Cheesy with extra meaty Vodka sauce, and a serving of veggies all in one dish


Scale

Ingredients

  • 6 Zucchinis (cut super thin, lengthwise)
  • 1.5 Tbsp Butter
  • 1/2 large sweet onion, diced
  • 1 LB Ground Beef from @e3meatco
  • 4 Cloves Garlic, minced
  • 1 tub Cottage Cheese, 16 oz
  • 1 Large Egg
  • 1/2 Cup Cotija cheese
  • 2 Cups of shredded Mozzarella
  • 1 Jar Vodka Sauce

Instructions

  1. Preheat Grill to 375F
  2. Sauté onions and butter in a saute pan and cook until fragrant.
  3. Add Ground beef and cook until almost done.
  4. Add garlic and sautee an additional 1-2 minutes. cooked
  5. Add 3/4 of the codka sauce to the pan of ground beef/garlic. Allow meat sauce to simmer for 5 on low.
  6. In a large bowl, mix the whole container of cottage cheese, the egg, ½ cup of Cotija cheese, and all but a handful of the mozzarella. Set Aside.
  7. Line the bottom of cast iron with a thin layer of sauce. Tops with Zucchini noodles, leaving no gaps between zucchini pieces. Add a layer of cheese. Top with zucchini layer. Add a layer of meat. Top with a layer of zucchini. Repeat 2-3 x depending size of your pan. After the last layer of zucchini noodles
  8. Sprinkle the remaining Vodka sauce and shredded mozzarella on top.
  9. Cook lasagna, uncovered, at 375 F for 40-45 minutes.
  10. Let lasagna to cool for 30-40 minutes so it’s not watery. (I prefer to let mine sit in the fridge overnight and reheat individual slices the next day)