Meat and Zucchini Lasagna - - FabulousFoods.com

Printer Friendly

RSS Feed

Bookmark

Home

Meat and Zucchini Lasagna

Rate it!
Votes (0) | Comments (0)

By Phyllis Pellman Good

Posted July 23rd, 2007

This article is reprinted with permission from Fix It And Enjoy It Cookbook, by Phyllis Pellman Good, (2006, Good Books)

Servings:	8
Author Notes:	Instead of ground beef, use ground venison. Instead of ground beef, use 1/2 pound ground turkey and 1/2 pound ground venison.
Ingredients:	6 cups sliced raw zucchini, unpeeled 1 pound ground beef 1 can (6 ounces) tomato paste 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 cup cottage cheese 1 egg, beaten 1/4 cup dry bread crumbs, plain or herb-flavored 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese
Instructions:	Preheat oven to 350°F. Spread slices of zucchini into a long microwave-safe dish. Sprinkle with 2 tablespoons water. Cover, and cook on high for 3-1/2 minutes. Stir. Cover and return to microwave and cook on high 1-1/2 minutes more. Drain zucchini and set aside. Meanwhile, in large stockpot, brown ground beef. Drain off drippings. Add tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, cheddar cheese, and cooked zucchini to browned beef in stockpot. Stir gently together until well mixed. Spoon mixture into greased 7 x 11 baking dish. Bake uncovered 25 minutes. Sprinkle mozzarella cheese over lasagna. Return to oven and continue baking 20 more minutes.