beef lasagna with zucchini
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
6 to 8 servings
Ingredients
- 1 pound lean ground beef or turkey
- 3 or 4 small zucchini, cut in 1/4 inch slices
- 1 1/4 cups bisquick baking mix, divided
- 16 1/2 ounces classico pasta sauce (i like the new tuscan olive and garlic)
- 1 cup creamy cottage, small curd
- 1 large egg
- 1/2 cup grated parmesan cheese or more
How To Make beef lasagna with zucchini
-
Step 1Heat 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. --- High altitude bake at higher temperature about 375^ for 35 minutes.
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Discover More
Category:
Beef
Category:
Side Casseroles
Category:
Casseroles
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Ingredient:
Vegetable
Method:
Bake
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