Zucchini Lasagna
Source of Recipe
Sally Sulc
Recipe Introduction
A gluten free variation of traditional lasagna
List of Ingredients
1/2 lb. Italian sausage
1/2 lb. ground beef
1 clove garlic
1 tea. Oregano
1/2 tea. Salt
2 16 oz. jars of your favorite spaghetti sauce
4 oz. cream cheese
2 medium or 3 small zucchini sliced 1/4" thick
2 eggs
2 cups cottage cheese or ricotta
1/2 cup Parmesan cheese
2 Tablespoons dried parsley flakes
1 lb. mozzarella cheese, shredded (best if you shred a block not packaged)
Recipe
Brown meat. Drain fat. Add spices and spaghetti sauce simmer while preparing the rest. Slice zucchini. Mix cottage cheese, eggs, Parmesan, and parsley flakes. Stir cream cheese into sauce and let melt.
To assemble, grease a 9x13 pan and pour about 3/4 cup meat sauce in the bottom. Cover with sliced zucchini. Layer 1/3 of the cottage cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of the meat sauce. Repeat 2 times but place mozzarella on the top for the final layer.
Bake at 350 degrees for 45-60 minutes until brown on top. It will be juicy! Let set 15 minutes before serving.
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