Zucchini Lasagna
Yield
servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
zucchini
sliced |
|
| 1 | pound |
ground beef
|
|
| 6 | ounces |
tomato paste
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | cup |
cottage cheese
or ricotta |
*
|
| 1 | each |
eggs
|
|
| ¼ | cup |
bread crumbs
|
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
zucchini
sliced |
|
| 453.6 | g |
ground beef
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
garlic powder
|
|
| 237 | ml |
cottage cheese
or ricotta |
*
|
| 1 | each |
eggs
|
|
| 59 | ml |
bread crumbs
|
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
Directions
Place zucchini in 2-quart casserole.
Cook, covered, on HIGH (full power) for 7 to 10 minutes or until zucchini is thoroughly cooked.
Stir halfway through.
Drain, set aside.
Place ground beef in 1 quart casserole, cook on high (full power) for 4 to 5½ min or until beef is no longer pink.
Stir halfway through.
Drain.
Add tomato paste, basil, oregano, garlic powder and salt to beef.
Set aside.
Combine cottage cheese and egg in small bowl.
Layer half of zucchini, bread crumbs, meat mixture, cheese mixture, and mozzerella cheese in 8 x 8 x 2 inch dish.
Repeat layers with remaining ingredients, reserving last mozzerella cheese layer.
Cover loosely with heavy-duty plastic wrap.
Cook covered, on High(full power) for 7 to 10 minutes or until heated though.
Sprinkle remaining Mozzerella cheese over lasagna.
Let stand 3 to 5 min or until melted.
