Betty’s Zucchini Lasagna

Name: Betty’s Zucchini Lasagna
Prep time: 10 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: ½ pound ground beef; ⅓ cup yellow onion; 1 can tomato sauce; ½ teaspoon salt; ½ teaspoon oregano; ¼ teaspoon basil; ⅛ teaspoon black pepper; nonstick cooking spray; 4 medium zucchini; 1 cup cottage cheese; 1 egg; 2 tablespoons all-purpose flour; ½ pound low-moisture mozzarella cheese; parmesan; ricotta; italian sausage

Zucchini makes tender layers in Betty's bubbling meat-and-cheese lasagna. It still feels like a full, comforting casserole, with molten mozzarella across the top.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

This Zucchini Lasagna is rich, cheesy, and full of classic comfort-food flavor, with layers of tender zucchini, savory meat sauce, creamy cottage cheese, and bubbling mozzarella! It delivers everything people love about traditional lasagna while making the most of fresh garden zucchini, creating a casserole that's hearty enough for supper yet a little lighter than the pasta version.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The zucchini slices should be thick enough to pick up with your fingers without flopping over, but not so thick that they stay firm in the middle. I always save the mozzarella for the top layer. The pan looks too full before it goes into the oven every single time. The browned cheese around the edges never lasts long.