Zucchini Lasagna

Course : Beef
Serves: 4
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6 Cups Zucchini -- sliced
1 Pound Ground Beef
6 Ounces Tomato Paste
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
1 Cup Cottage Cheese -- or ricotta
1 large Egg
1/4 cup Dry Bread Crumbs
2 cups Mozzarella Cheese -- shredded

Preparation / Directions:

Place zucchini in 2-quart casserole. Cook, covered, on HIGH (full power) for 7-10 minutes (I cooked 15 min.) or until zucchini is thoroughly cooked. Stir halfway through. Drain, set aside. Place hamburger in 1 quart casserole, cook on high (full power) for 4 to 5 1/2 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 i n 8 x8 x2 dish (I used 10 x 10) Repeat layers with remaining ingr., reserving last mozzerella cheese layer. Cover loosely with heavy-duty plastic wrap. Cook covered, on High(full power) for 7 to 10 minutes o r until heated though. Sprinkle remaining Mozzerella cheese over lasagn a Let stand 3 to 5 min or until melted.

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