Preheat oven to 450°F. Thinly and evenly slice your zucchini lengthwise into long noodles (like lasagna noodles would be), 1/8 inch thick if possible. And watch videos demonstrating recipe prep and cooking techniques. Drop spoonfuls of cottage cheese on top of the vegetables. Use paper towels to blot excess water/salt and place on a baking sheet. Allrecipes has more than 20 trusted zucchini lasagna recipes complete with ratings, reviews, and cooking tips. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce. Cook noodles according to package directions. It’s not too … Preheat oven to 350 degrees. Add in green pepper and onion; cook and stir until meat is no longer pink. Add one layer of zucchini and yellow squash, top with some of the chopped spinach leaves. Stir in tomato paste, tomato sauce, wine, basil, and oregano… Looking for zucchini lasagna recipes? Working in batches … Cover with mozzarella cheese. Drain and lay flat on a sheet of aluminum foil. Add the spinach and cook, stirring, until it wilts. Get Fresh Vegetable Lasagna with Spinach and Zucchini Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Heat a large skillet over medium-high heat. On top of this layer add four lasagna noodles that have been cooked al dente (just tender and they move easily, but still have a little crunch in the center). To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Remove from the heat and set aside. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Heat olive oil in a large skillet over medium heat. In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. To remove excess moisture, place on paper towels, sprinkle with salt and let sit for 10 minutes. Stir in the garlic.