zucchini lasagna

prep time:  tbd
cook time:  40 minutes
servings:  6 - 8

1 pound ground beef
1 clove garlic - minced
2 cups sliced mushrooms
1/4 cup chopped onion
1 15-ounce can tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
4 medium zucchini
1 cup cottage cheese
1 egg - beaten
3 tablespoons flour
1 cup shredded mozzarella cheese

1.  in a large skillet saute onion, garlic and mushrooms in olive oil.  add beef and cook over medium heat until cooked through; drain.  add tomato sauce, salt, oregano, basil and pepper.  bring to a boil and simmer, uncovered, for 5 minutes.

2.  preheat oven to 375 degrees.  cut zucchini into 1/4-inch slices the long way.  in a small bowl, combine cottage cheese and egg.  dust the tops of the zucchini slices with flour.  in a greased 3-quart baking dish, place half of the zucchini.  top with 1/2 cottage cheese mixture.  top with 1/2 meat mixture.  repeat each layer.  top with mozzarella cheese.

3.  bake for 40 minutes or until heated through.  let stand for 15 minutes.

- spokane supper club blog

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