Easy Lasagna
Yield
15 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 32 | ounces |
spaghetti sauce
|
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 | teaspoon |
oregano
|
|
| 3 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
cottage cheese
creamed |
*
|
| ¼ | cup |
Parmesan cheese
|
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
parsley flakes
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | cup |
zucchini
shredded |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 924.8 | ml/g |
spaghetti sauce
|
|
| 15 | ml |
parsley flakes
|
|
| 5 | ml |
oregano
|
|
| 7.1E+2 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
cottage cheese
creamed |
*
|
| 59 | ml |
Parmesan cheese
|
|
| 177 | ml |
milk
|
|
| 15 | ml |
parsley flakes
|
|
| 5 | ml |
basil
|
*
|
| 237 | ml |
zucchini
shredded |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Cook beef and onion.
Drain, add spaghetti sauce, parsley and oregano.
Bring to boil, stirring, and keep warm over low heat.
Mix remaining ingredients except zucchini and mozzarella.
Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan.
Sprinkle half of zucchini and half of meat over dough.
Top with half of mozzarella.
Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese.
Bake until dark golden brown at 375℉ (190℃) for 30 to 35 minutes.
Let stand 10 minutes before cutting.
Makes 15 servings.
