Zucchini Lasagna Recipe

No Photo

Have you made this?

 Share your own photo!

Zucchini Lasagna

Kitchen Crew

By




pinch tips: How to Tie a Roast


Rating:

 Be the First

Ingredients

4 large
zucchinis
2 Tbsp
olive oil
2
garlic cloves
1/2 c
chopped onion
1/2 lb
ground beef
1 lb
tomatoes, canned
6 oz
tomato paste
4 oz
mushrooms, sliced
3/4 c
dry red wine
1.5 tsp
oregano
1/4 tsp
thyme
1/2 tsp
basil
salt and freshly ground pepper
8 oz
mozzarella, thinly sliced
8 oz
ricotta cheese
1/2 c
grated parmesan cheese

Directions Step-By-Step

1
Cut zucchini into strips 1/4 inch thick.
2
Heat oil; add garlic and onion and cook until vegetables are tender but not browned.
3
Add meat and brown, stirring to keep meat crumbly.
4
Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste.
5
Simmer uncovered 1-1/2 hours.
6
Place half of the zucchini strips in an oiled shallow casserole.
7
Top with half of the mozzarella and ricotta cheeses.
8
Add half the meat sauce.
9
Repeat layers.
10
Top with parmesan cheese.
11
Bake at 350 degrees for 40 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian
Other Tag: Quick & Easy