Sunday, December 13, 2009

Zucchini Lasagna

Yet another recipe I found at Realmom kitchen. We had this this past week while Brandon was out of town since he is not a fan of zucchini. I really should have cooked it a bit longer. There were parts where the zucchini was still a bit crunchy. Those sections would only rate a 2-3 star, but where the zucchini was all the way cooked, it would rate a 4 star.

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium zucchini (1-1/4 pounds)
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded mozzarella cheese

I used a package of precooked meat. It had dehydrated onions in it and I didn't add any more. I just heated it 2 minutes in the microwave and tossed it in the skillet. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

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