Zucchini Lasagna

Zucchini Lasagna
Zucchini Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups zucchini, sliced lengthwise 1/4 inch thick (about 2 med)

  • 1/2 to 1

    lb ground beef

  • 1/4

    cup chopped onion

  • 2

    small tomatoes, chopped

  • 1

    can (6 oz) tomato paste

  • 1

    garlic clove, minced

  • 1/2

    tsp dried oregano

  • 1/2

    tsp dried basil

  • 1/4

    tsp dried thyme

  • 1/4

    cup water

  • 1/8

    tsp pepper

  • 1

    egg

  • 3/4

    cup low fat cottage cheese

  • 1/2

    cup shredded mozzarella cheese, divided

  • 1

    tsp flour

Directions

1) Cook zucchini in boiling, salted water until tender, drain and set aside. Fry ground beef and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil. 2) Reduce heat; simmer uncovered 10 mins, or until reduced to 2 cups. 3) In a small bowl, slightly beat egg. Add cottage cheese, half of the shredded cheese and the flour and mix well. 4) In a 1 1/2 qt baking pan, arrange half of the meat mixture. Top with half of the zucchini and all of the cottage cheese mixture. Top with remaining meat and zucchini. 5) Bake uncovered at 375 degrees F for 30 mins. 6) Sprinkle with remaining cheese. Bake 10 mins longer. 7) Let stand 10 mins before serving.

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