Zucchini Lasagna Recipe

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Zucchini Lasagna

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4 large
2 Tbsp
olive oil
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
1/4 tsp
1/2 tsp
salt and freshly ground pepper
8 oz
mozzarella, thinly sliced
8 oz
ricotta cheese
1/2 c
grated parmesan cheese


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

About this Recipe

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