Zucchini Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 small zucchinis, approx 7-8 inches long
3 cups shredded mozzerella cheese
1 cup grated Parmesan cheese
Sauce:
1 lb ground beef or other ground meat
½ medium onion, diced
½ green bell pepper, diced
½ red bell peper, diced
2 cloves fresh garlic, pressed (or 1 tsp garlic powder)
½ tsp ground oregano
2 tsp dried sweet basil
1 - 28 oz can crushed tomatoes
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Directions: |
Directions:Preheat the oven to 350º F.
1. Peel zucchini and remove the ends. Slice the zucchini lengthwise on a mandolin slicer to make the "noodles". Sprinkle lightly with salt and lay between layers of paper towels or cotton dish towels to draw out excess moisture.
2. Brown the ground meat with onion and peppers until meat is no longer pink. Add garlic and season with salt and pepper. Cook an additional 5 minutes and drain any standing fat. Stir in the tomatoes, oregano, and basil and simmer uncovered for 20 minutes to thicken.
3. In greased 9" X 13" baking dish, place ½ cup of sauce, then layer in order with the zucchini, sauce, Parmesan cheese, and 2 cups of the mozzerella cheese to make 3 layers, ending with sauce on the top layer.
4. Cover and bake at 350º F for one hour. Uncover and bake for 20 minutes. Then sprinkle remaining cheese over the top and bake for an additional 10-15 minutes to melt the cheese. |
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Number Of
Servings: |
Number Of
Servings:8-12 servings |
Personal
Notes: |
Personal
Notes: May be made ahead and frozen for up to 8 weeks. For best results thaw completely in the refrigerator and place in cold oven to bring temperature up slowly while preheating, then bake as directed.
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