Zucchini lasagna
Zucchini lasagna
Ingredients/Components
- egg - 1 item
- grated Parmesan cheese - 1 item
- chopped onion - 1/2 c
- ground beef - 1 lb
- tomato sauce - 2 c
- grated Mozzarella cheese - 1 c
- Ricotta or cottage cheese - 1 c
- medium zucchini, sliced 1/4 inch thick - 4 item
- each, oregano, basil, salt and pepper - 1/2 tsp
How to make zucchini lasagna:
In large skillet saute the beef and onion, drain excess fat. Stir in tomato sauce, oregano, basil, salt and pepper to taste. Simmer, uncovered, for 10 minutes, stirring occasionally. Arrange half the zucchini slices in bottom of a lightly greased 9 x 13-inch pan. Beat together Ricotta or cottage cheese and the egg. Spread over zucchini, top with half of the meat sauce and half the Mozzarella cheese. Repeat the layers with the remaining zucchini, sauce and Mozzarella. Sprinkle with the Parmesan cheese. Bake uncovered at 350° until the sauce is hot and bubbly and the zucchini is tender, about 40 minutes. Let stand for 10 minutes. Serves 4 to 6.Recipe categories: Cheese, Mushroom, Main dish.
Rating:
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sugar, cream cheese, milk, sour cream, melted butter, garlic powder
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