Baked Zucchini Lasagne

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: About 6 servings

Ingredients

  • 2 1⁄2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)

  • 1⁄2 lb lean ground beef (I use 1 lb.)

  • 1⁄4 cup onion, chopped

  • 2 small tomatoes, cut up

  • 1 (6 ounce) can tomato paste

  • 1 garlic clove, minced

  • 1⁄2 teaspoon dried oregano

  • 1⁄2 teaspoon dried basil

  • 1⁄4 teaspoon dried thyme

  • 1⁄4 cup water

  • 1⁄8 teaspoon pepper

  • 1 egg

  • 3⁄4 cup low fat cottage cheese (or low fat or fat free ricotta)

  • 1⁄2 cup mozzarella cheese, shredded (I use 8 oz. divided)

  • 1 teaspoon flour

Directions:

  • Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.

  • Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

  • In small bowl slightly beat egg.

  • Add cottage cheese, half of shredded cheese and flour.

  • In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

  • Bake uncovered at 375 degrees F for 30 minutes.

  • Sprinkle with remaining cheese. Bake 10 minutes longer.

  • Let stand 10 minutes before serving.

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