Zucchini lasagna

Zucchini lasagna



  • lean ground beef - 1 lb
  • cloves garlic, minced - 2 item
  • can tomato sauce - 1 oz
  • salt - 1 tsp
  • each: basil and oregano - 1 tsp
  • each: thyme and marjoram - 1/2 tsp
  • dry cottage cheese or low-fat Ricotta cheese
  • freshly grated Parmesan cheese - 1/2 c
  • egg, lightly beaten - 1 item
  • medium zucchini - 4 item
  • shredded part-skim Mozzarella cheese - 1 c

How to make zucchini lasagna:

Brown beef with onion and garlic; drain off fat. Stir in tomato sauce, salt and herbs. Simmer uncovered for 10 minutes. Combine 1/2 of Parmesan, cottage (or Ricotta) cheese and egg until well blended; set aside.

Wash zucchini and slice lengthwise into 1/8-inch thick slices. Oil a 9 x 13 x 2-inch baking dish. Use 1/2 of the zucchini to cover bottom of dish. Top with 1/2 of cheese mixture and 1/2 meat sauce. Top with remaining zucchini and repeat layering. Sprinkle top with Mozzarella and remaining Parmesan cheese. Bake uncovered at 350° for 1 hour. Let stand 10 to 15 minutes before slicing. Serves 6.

Recipe categories: Cheese, Mushroom, Main dish.

Zucchini lasagna
Average rating: 5 of 5, total votes: 3
Cook. Time: PT1H20M
Total Time: PT1H20M

Cause of complaint:

Related ingredients:
cream cheese, pkg, margarine, sharp cheddar, grated, tortillas, can asparagus spears, drained, large curd cottage cheese
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