4
1 rating

Zucchini Lasagna

By
Zucchini
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Zucchini

Calories 261, fat 12 g, carbs 16 g, fiber 3 g, protein 24 g

 

Ready in
50 m
4
Servings
409
Calories Per Serving

Ingredients

  • 2 1/2 Cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
  • 1/2 Teaspoon dried basil
  • 1/4 Teaspoon dried thyme
  • 1/4 Cup water
  • 1/2 Teaspoon dried oregano
  • 6 Ounces tomato paste
  • 1 Pound lean ground beef
  • 1/4 Cup onion, chopped
  • 2 small tomatoes, cut up
  • 1 clove garlic, minced
  • 1/4 Cup water
  • 1/8 Teaspoon pepper
  • 1 egg
  • 3/4 Cups cottage cheese or ricotta
  • 1 Cup mozzarella cheese, shredded
  • 1 Teaspoon flour

Directions

Cook zucchini until tender, drain and set aside. Brown meat and onions until onions are tender; drain fat; add next 8 ingredients and bring to boil.

Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

In a small bowl slightly beat egg.

Add cottage cheese, half of the shredded cheese, and flour.

In (1 1/2 qt) baking-roasting pan arrange haf of the meat mixture.  Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

Bake uncovered at 375° degres F for 30 minutes.

Sprinkle with remaining cheese; bake 10 minutes longer.

Let stand 10 minutes before serving.