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Zucchini Lasagna

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Submitted by azuretiny

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

6 1.4
CUPS L ZUCCHINI
sliced
1 453.6
POUND G GROUND BEEF
6 173.4
OUNCES ML/G TOMATO PASTE
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML GARLIC POWDER
1 237
CUP ML COTTAGE CHEESE
or ricotta *
1 1
EACH EACH EGGS
¼ 59
CUP ML BREAD CRUMBS
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 423 47% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 604mg 25%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 74g
Vitamin A 24% Vitamin C 66%
Calcium 20% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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