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BellaOnline's Home Cooking Editor

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Zucchini Lasagna

Guest Author - Sandy Moyer

Zucchini Lasagna

  • 1 lb. lasagna
  • 3 or 4 zucchini - no larger than about 8" each
  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic - minced
  • 1 can (16 oz.) tomato sauce
  • 1 small can tomato paste
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • 1/4 cup fresh basil - chopped
  • 1/4 tsp. black pepper
  • 12 oz. shredded mozzarella cheese
  • Parmesan cheese - grated

Preparation -
Cook the lasagna according to package directions for al dente, then drain and set aside. Saute the ground beef, onion and garlic in a large skillet until the beef is browned. Add the tomato sauce and spices. Simmer for 45 to 50 minutes.

To prepare the zucchini.... Cut each zucchini in half. Place the zucchini halves in a large covered pot with 1" to 2" of water. Bring to a low boil, then simmer for about 3 or 4 minutes. Drain off the water. Cut the zucchini halves, lengthwise, into 1/4" to 1/2" thick slices. Spray a lasgna pan with non-stick cooking spray. Arrange a layer of lasagna noodles. Add a layer of cooked zucchini slices, then a layer of sauce, then a layer of mozzarella cheese. Repeat, then top with grated Parmesan cheese. Cover loosely with foil and bake at 350º for 35 to 40 minutes. Remove the foil and bake for an additional 10 minutes.


Click HERE for more zucchini recipes.


Stonewall Kitchen, LLC


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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