Recipes

Zucchini Lasagna

Joan N Kosma Stamoulis|March 1, 2014 5:26 pm EST

Zucchini Lasagna

4 (1 ratings)

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Calories 261, fat 12 g, carbs 16 g, fiber 3 g, protein 24 g  

Servings

4

Ingredients

• 2 1/2 cup zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 cup water
• 1/2 teaspoon dried oregano
• 6 ounce tomato paste
• 1 pound lean ground beef
• 1/4 cup onion, chopped
• 2 small tomatoes, cut up
• 1 clove garlic, minced
• 1/4 cup water
• 1/8 teaspoon pepper
• 1 egg
• 3/4 cup cottage cheese or ricotta
• 1 cup mozzarella cheese, shredded
• 1 teaspoon flour

Directions

1. Cook zucchini until tender, drain and set aside. Brown meat and onions until onions are tender; drain fat; add next 8 ingredients and bring to boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In a small bowl slightly beat egg.
4. Add cottage cheese, half of the shredded cheese, and flour.
5. In (1 1/2 qt) baking-roasting pan arrange haf of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375° degres F for 30 minutes.
7. Sprinkle with remaining cheese; bake 10 minutes longer.
8. Let stand 10 minutes before serving.