Zucchini Lasagna

Zucchini Lasagna Recipe

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Linda Lambertson



★★★★★ 1 vote



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  • 6 c
    zucchini, thinly sliced
  • 1 lb
    ground beef
  • 6 oz
    tomato paste
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1 c
    ricotta cheese
  • 1/4 c
    dry bread crumbs
  • 2 c
    mozzarella cheese, shredded
  • 1

How to Make Zucchini Lasagna


  1. Place zucchini in 2-quart casserole.
  2. Cook, covered, on high (full power) for 7-10 minutes (I cooked 15 minutes) or until zucchini is thoroughly cooked. Stir halfway through.
  3. Drain, set aside.
  4. Place hamburger in 1 quart casserole, cook on high (full power) for 4 to 5 1/2 min or until beef is no longer pink.
  5. Stir halfway through.
  6. Drain.
  7. Add tomato paste, basil, oregano, garlic powder and salt to beef.
  8. Set aside.
  9. Combine cottage cheese and egg in small bowl.
  10. Layer half of zucchini , bread crumbs, meat mixture, cheese mixture, and mozzarella cheese i n 8 x8 x2 dish (I used 10 x 10).
  11. Repeat layers with remaining ingredients, reserving last mozzarella cheese layer.
  12. Cover loosely with heavy-duty plastic wrap.
  13. When ready, cook covered on high (full power) for 7 to 10 minutes o r until heated though.
  14. Sprinkle remaining mozzarella cheese over lasagna and let stand 3 to 5 minutes or until melted.

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About Zucchini Lasagna

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

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