Italian Lasagna Recipe With Zucchini

Cook Lasagna noodles according to package directions or until tender butstill firm. Drain, keep warm.

Meanwhile, saute ground beef, garlic and onion is a large heavy skilletorsaucepan until beef is done. Add sauce, mushrooms, oregano, thyme, basil,wineor 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

To prepare zucchini, cut in half or cook whole in a large covered potwith1 to 2 inches of water. Boil gently for about 5 minutes, drain and cutlengthwise into 1/4 inch slices.

Grease a 9" x 13" or larger, baking pan. Arrange a first layer of Lasagnanoodles, a layer of the cooked zucchini, a layer of sauce, a layer ofmozzarella cheese. Repeat. Top final layer with Parmesan cheese and coverwithfoil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake untilbrown, approximately 10 minutes.

Serve additional Parmesan cheese at the table.

Tips and TricksAdd a pinch of basil to peas, green beans, eggplant, zucchini, cut tomatoes,cucumbers or macaroni.

Tips and TricksFor savings, buy Parmesan cheese in large container sizes. Store in freezerusing plastic screw-type lid containers