Linda's Zucchini And Summer Squash Lasag
Source of Recipe
Linda
Recipe Introduction
This is a recipe I created for myself when I started the South Beach Diet. It is delicious!
List of Ingredients
Linda's Zucchini And Summer Squash Lasagna
1 lb. lean hamburger
1 med. onion, chopped
1 pepper, seeded, and chopped
2 15 oz. cans tomatoes in puree
1 small can tomato paste
2 tsp. Italian seasoning
1 bay leaf
1 tsp. salt
1/4 tsp. fresh ground pepper
2 med. zucchini
2 med. summer squash
1 egg
1/4 c. egg beaters
2 c. Fat Free Ricotta cheese
2 tsp. parsley
8 oz. low or no-fat Mexican, Cheddar, or Mozzarella cheese, I used Mexican
Recipe
Spray frying pan with cooking spray, and fry the hamburger, onions, and green peppers, until hamburger is cooked through. Drain fat, and set aside.
In a lg. pot, add tomatoes, tomato paste, and spices, and let come to a boil.
Add meat mixture to pot. Turn heat down to med-low, and let simmer, covered for 1 hr., stirring every once in awhile while it is cooking.
In the meantime, wash, and slice the zucchini and summer squash in thin slices horizontally. Set aside.
Mix the egg, egg beaters, Ricotta, and parsley together well. Set aside.
When sauce is thickened to your liking, remove from stove.
In a 9x13" casserole dish ladle some sauce on the bottom of the dish.
Add strips of zucchini and summer squash in a single layer on top of sauce.
Next, add a thin layer of the Ricotta cheese mixture, spreading over the squash.
Next, add a layer of sauce, then another layer of squash, then another Ricotta layer, and end with sauce.
Cook for about 30 mins., then remove from oven.
Add the cheese, return to oven, and cook another 5-10 mins., until cheese is melted.
Let sit for 15 mins. before serving.
Serve.
Makes 6 servings
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