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Zucchini Lasagne

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Submitted by gailm

YIELD

8 servings

PREP

140 min

COOK

40 min

READY

180 min

Ingredients

4 4
LARGE LARGE ZUCCHINI
2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
CLOVES CLOVES GARLIC
½ 118
CUP ML ONIONS
chopped
½ 226.8
POUND G GROUND BEEF
1 453.6
POUND G TOMATOES
canned
6 173.4
OUNCES ML/G TOMATO PASTE
canned *
4 115.6
OUNCES ML/G MUSHROOMS, CANNED
sliced
¾ 177
CUP ML RED WINE
dry *
1 ½ 7.5
TEASPOONS ML OREGANO
¼ 1.3
TEASPOON ML THYME *
½ 2.5
TEASPOON ML BASIL *
1 1
X X BLACK PEPPER
and salt *
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
thinly sliced
8 231.2
OUNCES ML/G RICOTTA CHEESE
crumbled
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 267 55% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 344mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 41g
Vitamin A 21% Vitamin C 60%
Calcium 37% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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