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zucchini lasagna

Ingredients For zucchini lasagna

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

How To Make zucchini lasagna

  • 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.

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