Beef Lasagna with Zucchini

Pat Duran

By
@kitchenChatter

This recipe was a good accident that turned out delicious. I started making my cabbage Lasagna and found out I didn't have any cabbage so I used the squash instead- and it turned out pretty dang good- The whole family ate it and liked it! Unbelievable -since my husband hates all cooked vegetables.


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Comments:

Serves:

6 to 8 servings

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 lb
lean ground beef or turkey
3 or 4 small
zucchini, cut in 1/4 inch slices
1 1/4 c
bisquick baking mix, divided
16 1/2 oz
classico pasta sauce (i like the new tuscan olive and garlic)
1 c
creamy cottage, small curd
1 large
egg
1/2 c
grated parmesan cheese or more

Directions Step-By-Step

1
Heat oven to 350^. Grease or spray an 8x8 inch square pan or a 2 1/2 quart casserole dish. Cook and crumble beef in a skillet until brown, drain if necessary. Place zucchini slices in a single layer in the dish; sprinkle with 1/4 cup of the bisquick, Top with scrambled beef and pasta sauce. Mix remaining bisquick, cottage cheese and egg until soft dough forms; spread over sauce. Sprinkle with Parmesan cheese. Bake uncovered until hot and bubbly , about 30 minutes. Cool 10 minutes before serving.
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High altitude bake at higher temperature about 375^ for 35 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy