Zuchinni and ground beef lasagna

This variation of the traditional recipe with zucchini has a little more vegetable input. Lasagna is a great dish for the cooler days.

Ingredients

3 zucchini (small, thinly sliced)
1 pound beef (ground beef)
8 ounces cheese (ricotta cheese)
1 egg
2 tablespoons cheese (Parmesan)
1 tablespoon parsley (dried)
1 can sauce (prepared spaghetti sauce, 16 oz can)
8 ounces cheese (shredded mozzarella)

Instructions

  1. Brown ground beef. Drain.
  2. Slice zucchini thin - food processor works well - and place on paper towels to absorb moisture.
  3. Mix ricotta, Parmesan cheese, dried parsley, 1/4 cup shredded mozzarella and the beaten egg.
  4. Spread a thin layer spaghetti sauce on 9x12 pan, add a layer of zucchini overlapping, sprinkle ground beef over zucchini, spread ricotta mixture over beef.
  5. Layer zucchini over ricotta, cover with spaghetti sauce and top with remaining mozzarlla cheese.
  6. Bake 350°F degrees for 1 hour.
Yield
6 servings
Preparation time 25 minutes
Cooking time 1 hour
Total time
1 hour, 25 minutes

Notes

Recipe from Bette, one of the entries for the All Foods Natural ground beef recipe competition.

Source

North American cuisine

moderate, bake
meat, vegetables, dinner
American food recipes
Food in U.S.A.