ZUCCHINI AND GROUND BEEF LASAGNA

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Zucchini and Ground Beef Lasagna image

In a welcome change from all of the heavy lasagna noodles, this recipe may even be a great way to get the kids to eat their veggies. Young and old(er)alike will enjoy this!

Provided by FLUFFSTER

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

4 large zucchini
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup onion, chopped
3/4 lb ground beef
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
3/4 cup dry red wine
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
salt and pepper
8 ounces mozzarella cheese, thinly sliced or 8 ounces mozzarella cheese, shredded
8 ounces ricotta cheese
1/2 cup grated parmesan cheese

Steps:

  • Cut zucchini into strips, 1/4-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 for 1-1/2 hours.
  • Place half of zucchini strips inside of an oiled, shallow casserole.
  • Top with half of the mozzarella and half of the ricotta.
  • Add half of the meat sauce.
  • Repeat layers.
  • Top with Parmesan cheese.
  • Bake at 350 degrees for 30 minutes or until hot.

Nutrition Facts : Calories 692.7, Fat 40.1, SaturatedFat 20.1, Cholesterol 143.7, Sodium 1033.1, Carbohydrate 31.9, Fiber 7.7, Sugar 16.3, Protein 47.8

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