Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2 large zucchini (about 1 pound), shredded

  3. 3/4 cup chopped onion

  4. 2 garlic cloves, minced

  5. 1 can (14-1/2 ounces) stewed tomatoes

  6. 2 cups water

  7. 1 can (12 ounces) tomato paste

  8. 1 tablespoon minced fresh parsley

  9. 1-1/2 teaspoons salt

  10. 1 teaspoon sugar

  11. 1/2 teaspoon dried oregano

  12. 1/2 teaspoon pepper

  13. 9 lasagna noodles, cooked, rinsed and drained

  14. 1 carton (15 ounces) ricotta cheese

  15. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  16. 1 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.


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