LAYERED ZUCCHINI RAGU BAKE

Layered Zucchini Ragu Bake image

Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 10

Number Of Ingredients 15

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Ingredients

3 lb small zucchini (about 9), cut lengthwise in half
2 1/2 teaspoons salt
2 large baking potatoes (about 2 lb)
1 1/2 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
1/4 cup dry red wine or beef broth
1 cup crushed tomatoes (from 28-oz can), undrained
2 tablespoons tomato paste
1/2 teaspoon freshly ground pepper
6 tablespoons butter or margarine
6 tablespoons Gold Medal™ all-purpose flour
3 cups milk
2 teaspoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
2 cups shredded Parmesan cheese (8 oz)

Steps:

Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg