Zucchini Lasagna

Zucchini Lasagna
Adapted from keyingredient.com
Zucchini Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2

    medium Zucchini cut into 1/8 inch slices - par boil about 5 minutes

  • 1

    medium Squash cut into 1/8 inch slices - par boil about 5 minutes

  • 20

    oz Shredded Mozzarella Cheese

  • 20

    oz Ricotta Cheese

  • 1/2

    cup grated Parmesan Cheese

  • "Meat" Sauce:

  • 2

    TBSP Butter

  • 3

    Cloves Garlic (pressed)

  • 1

    Onion finely chopped

  • 1/2 - 1

    lbs Sliced Mushrooms

  • 1

    lbs ground beef substitute (veggie crumbles)

  • 16 oz can Diced tomatoes

  • 8

    oz Tomato Sauce (or marinara)

  • 3/4

    cup Dry Red Wine

  • 1

    Tbsp Ground Oregano

  • 1

    Tbsp Rosemary

  • 1

    Tsp Basil Leaves

  • Salt (to taste)

  • Pepper (to taste)

Directions

"Meat" Sauce: 1) Heat Butter over medium heat and add Garlic and Onion. 2) Cook until Onion is limp. 3) Add Mushrooms and Ground Beef and cook stirring for 5 minutes. 4) Add the rest of the ingredients and simmer gently for 25 minutes or until thick. Lasagna: 1) Preheat oven to 375ºF 2) Arrange a layer of Zucchini & Squash in a semi-shallow 3 quart casserole dish/pan. 3) Cover with Ricotta, Mozzarella and "Meat" Sauce. 4) Repeat layers until near the top of the casserole dish. 5) Bake uncovered for 35-40 minutes or until Zucchini is tender. 6) Put the remaining Mozzarella on top for the last 15 minutes. 7) Serve topped with Grated Parmesan Cheese.

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