Where's the Squash Lasagna |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I devised this recipe to hide zucchini from my unsuspecting grandchildren and any others who think they don't like it. It's always a hit at our house. Ingredients:
1 pound ground turkey or beef |
2 large zucchini (about 1 pound), shredded |
3/4 cup chopped onion |
2 garlic cloves, minced |
1 can (14-1/2 ounces) stewed tomatoes |
2 cups water |
1 can (12 ounces) tomato paste |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons salt |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
9 lasagna noodles, cooked, rinsed and drained |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup grated parmesan cheese |
Directions:
1. In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
3. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses.
4. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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