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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A friend of mine often made this lasagna without meat. But I thought ground beef would make it more flavorful. This r recipe is a nice way to use up a bumper crop of Zucchini.Charlotte McDaniel, Williamsville, Illinois Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 can (15 ounces) tomato sauce |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon dried basil |
dash pepper |
4 medium zucchini, cut lengthwise into 1/4-inch strips |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) 4% cottage cheese |
1 egg |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
2. In a greased 11-in. x 7-in. baking dish, layer half of the zucchini; sprinkle with 1 tablespoon flour. In a bowl, combine cottage cheese and egg; mix well. Spread over zucchini. Layer with half of the meat mixture, remaining zucchini and remaining flour. Top with mozzarella cheese and the remaining meat mixture. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand 5-10 minutes before serving. Yield: 4-6 servings.
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