Monday, August 10, 2015

Zucchini Lasagna Casserole with Everything But the Kitchen Sink #Recipe

by Angie Ouellette-Tower for photo 001_zpsm39jgsll.jpg

Zucchini Lasagna Casserole with Everything but the Kitchen Sink

If you grew zucchini then your are at your wits end trying to find new and exciting recipes!  Well, this one is easy and uses up anything else that you might have overflowing from your garden.  For example, this recipe is great with either spinach, swiss chard or kale (I did not include that this time but it is delicious) (click HERE to view other "greens" recipes & information)
Of course the star of this recipe is zucchini - click HERE to view growing information & other recipes.

Oh, I forgot to mention - this is a meatless dish but if you wanted you could add some ground beef.

by Angie Ouellette-Tower for photo 2015-07-28_zpsorjstwv6.jpg

Printable Recipe

2 medium onions (peeled & chopped)
2 cups beans (washed, the ends cut & cooked to al dente)(click HERE to view everything you ever wanted to know about beans)
1/2 package penne pasta (cooked to al dente & then drained)
2 medium zucchini (sliced into sticks using this great tool - click HERE to view) (sautéed slightly in 1 tablespoon olive oil)
1 large green pepper (rinsed, deseeded & chopped)
3 cups cottage cheese (click HERE to learn how to make your own)
2 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese (grated)
2+ cloves of garlic (peeled & minced)
1 jar/can tomato sauce/spaghetti sauce
1egg (lightly whisked)
black pepper, basil, oregano, cayenne (optional) - all to taste

Begin by preparing all the ingredients as listed above (cooking the pasta, chopping the veggies etc).  Sautee the zucchini sticks (as listed above), then in a different frying pan sauté the onions, green pepper & garlic in 1 tablespoon olive oil just until al dente - set aside).

There are 2 ways to assemble - you can either mix everything together & place in a large & deep casserole dish or you may layer this meal - I used the layering method.

If you are layering (see picture above) then in a medium mixing bowl you will combine the cottage cheese, half of the tomato sauce, half of the spices/herbs & the parmesan cheese and stir until mixed.  Then, in a large & deep casserole dish you will first place the beans at the bottom (spray or grease the dish first), then spread on the cottage cheese mixture, add the pasta, then the onion/pepper mix, half of the mozzarella cheese, then the second half of the sauce, the sautéed zucchini strips and finally the remaining mozzarella and the remaining spices/herbs.

Bake in a preheated 375 degree oven for 30 minutes then remove the foil & bake for another 5 to 10 minutes or until desired doneness is achieved. 

Allow to cool for 5 minutes - serve & ENJOY!

by Angie Ouellette-Tower for photo 002_zps0chvf4gw.jpg

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  1. I love this idea, pinned and shared. Followed you here from the Weekend Retreat, come share on Real Food Fridays.

  2. I am loving all the zucchini recipes being shared lately. Thanks for this recipe you shared on the Snickerdoodle Sunday link up party. Looks delish!

  3. This sounds so good and what a great way to use us the beans and zucchini!

    Thanks for linking up with Green Thumb Thursday. I hope to see you again this week!


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