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Zucchini lasagna

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Ingredients/Components

egg - 1 item
can tomato sauce - 1 oz
ground beef - 3/4 lb
salt and pepper to taste - 1 item
onion, finely chopped - 1/2 c
grated Mozzarella cheese - 1/2 lb
crushed dried basil - 1/2 tsp
crushed dried oregano - 1/2 tsp
ground Parmesan cheese - 1 item
Ricotta or large curd cottage cheese - 1 c
medium zucchini squash approximately 8-inches long - 4 item

How to make zucchini lasagna:

In a large skillet, cook beef and onion until browned. Drain fat. Add tomato sauce, herbs, salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Slice zucchini lengthwise into 1/4-inch slices. Arrange half of the zucchini slices in an 11 x 7-inch baking dish. Salt lightly. Beat Ricotta or cottage cheese with egg; spread on zucchini. Top with half the cheese mixture and half of the sauce. Layer with remaining zucchini, cheese and sauce. Sprinkle generously with Parmesan cheese. Pre-heat oven 350°. Bake uncovered 40 minutes or until hot and bubbly and zucchini is tender. Let stand 10 minutes before serving.

Recipe categories: Cheese, Mushroom, Main dish.

Rating:

3.9

Average rating: 3.9, total votes: 8

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cream cheese, all-purpose flour, shredded cheddar cheese, medium onion, finely chopped, onion, bisquick mix, box macaroni, box yellow or white cake mix, 1/2 stick butter or margarine