Zucchini Lasagna
By jennKI
Rate this recipe
4/5
(1 Votes)
Ingredients
- "Meat" Sauce:
- 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
- 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)
Details
Adapted from keyingredient.com
Preparation
Step 1
"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.
You'll also love
- Crab-Stuffed Haddock 4/5 (1 Votes)
- Salad: Kale Salad with Grapes and... 4/5 (1 Votes)
- Starbucks Date Scones Recipe 4/5 (1 Votes)
- Onion Pretzels 4/5 (1 Votes)
- Cuban-style Pumpkin Soup 4/5 (1 Votes)
- Butternut Squash and Corn Pie 4/5 (1 Votes)
- Coconut Lime Zucchini Bread 3.8/5 (4 Votes)
Review this recipe