Zucchini Lasagna
Source of Recipe
Marsha
List of Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 medium zucchini (approx. 1 1/4 pounds)
1 container ricotta cheese
1 egg beaten
2 cup (8 ounces) shredded mozzarella cheese
Recipe
In a large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and seasonings. Bring to a boil; reduce heat and simmer five minutes. Meanwhile, slice zucchini crosswise into 1/4 in. slices. (I slice mine long ways of the zucchini and very thin.) Place half in a greased 12-in. x 8-in. x 2-in. baking dish or pan. Combine ricotta cheese and egg; spoon over zucchini. Top with half the meat mixture. Repeat layer of zucchini. Sprinkle with mozzarella cheese and the remaining meat mixture. Bake at 375 degrees for about 45 minutes or until heated through. To cut more easily, let stand 10 minutes before serving.
Yield: 6 to 8 servings.
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