August 4th, 2009
Zucchini Lasagna? Why Not?
With great vegetables at the height of the summer season, I think a Zucchini Lasagna would give you something different for dinner tonight.
3/4 lb. lean ground beef
1/2 cup finely chopped onion
2 garlic cloves, chopped
1/2 cup diced green pepper
1/4 cup grated carrots
16 ounce can of tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
salt, pepper
4 or 5 medium zucchini, unpeeled
8 ounce low-fat cottage cheese
1 egg
6 ounces part-skim mozzarella cheese, grated
In a large skillet brown beef, breaking beef up as it cooks. Drain and discard fat. Add onion, chopped garlic, green pepper, carrots, tomato sauce and seasonings. Simmer uncovered for about 10 minutes, stirring here and there. Spray with cooking spray or butter a 12-inch baking dish. If you don’t have that size, then adjust the recipe to the size of your dish.
Remove the end of zucchini and slice them lengthwise, about 1/2 inch wide. Arrange 1/2 of the slices on the bottom of baking dish
Beat together cottage cheese and egg. Spread over zucchini and top with a layer of 1/2 meat sauce and 1/2 of mozzarella.
Layer remaining zucchini, meat sauce and mozzarella.
Bake uncovered for 40 minutes in a pre-heated 350 degree oven. Let stand 10 minutes before serving.
Serves 4 – 6 depending of who is eating at your table.
Note: You can mix 8 ounces commercial sauce and 8 ounces of tomato sauce, if it appeals to you better.
I also like using fresh herbs, so if you have some in your garden, please use them, by all means.
You can serve this dish with some good crusty bread and a simple salad.
Tags: Recipe
