Beef Lasagna with Zucchini

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Beef Lasagna with Zucchini

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.
    ---
    High altitude bake at higher temperature about 375^ for 35 minutes.

Printable Recipe Card

About Beef Lasagna with Zucchini

Main Ingredient: Vegetable
Regional Style: Italian



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