Zucchini Lasagne
Yield
8 servingsPrep
140 minCook
40 minReady
180 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
zucchini
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
|
|
| ½ | cup |
onions
chopped |
|
| ½ | pound |
ground beef
|
|
| 1 | pound |
tomatoes
canned |
|
| 6 | ounces |
tomato paste
canned |
*
|
| 4 | ounces |
mushrooms, canned
sliced |
|
| ¾ | cup |
red wine
dry |
*
|
| 1 ½ | teaspoons |
oregano
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
basil
|
*
|
| 1 | x |
black pepper
and salt |
*
|
| 8 | ounces |
mozzarella cheese
thinly sliced |
|
| 8 | ounces |
ricotta cheese
crumbled |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
zucchini
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
|
|
| 118 | ml |
onions
chopped |
|
| 226.8 | g |
ground beef
|
|
| 453.6 | g |
tomatoes
canned |
|
| 173.4 | ml/g |
tomato paste
canned |
*
|
| 115.6 | ml/g |
mushrooms, canned
sliced |
|
| 177 | ml |
red wine
dry |
*
|
| 7.5 | ml |
oregano
|
|
| 1.3 | ml |
thyme
|
*
|
| 2.5 | ml |
basil
|
*
|
| 1 | x |
black pepper
and salt |
*
|
| 231.2 | ml/g |
mozzarella cheese
thinly sliced |
|
| 231.2 | ml/g |
ricotta cheese
crumbled |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Cut zucchini into strips ¼ inch thick.
Heat oil; add garlic and onion and cook until vegetables are tender but not browned.
Add meat and brown, stirring to keep meat crumbly.
Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil and salt and pepper to taste.
Simmer uncovered 1½ hours. Place half of the zucchini strips in an oiled shallow casserole.
Top with half of the Mozzarella and Ricotta cheeses.
Add half the meat sauce. Repeat layers.
Top with Parmesan cheese.
Bake at 350℉ (180℃) for 40 minutes.
