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Zucchini Lasagna

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 large zucchini

  3. 2 tablespoons olive oil

  4. 2 centiliters garlic

  5. 1/2 cup chopped onion

  6. 1/2 pound ground beef

  7. 1 pound can tomatoes

  8. 1 6 oz can tomato paste

  9. 1 4 oz can sliced mushrooms

  10. 3/4 cup dry red wine

  11. 1 1/2 teaspoons oregano

  12. 1/4 teaspoon thyme

  13. 1/2 teaspoon basil

  14. salt and pepper

  15. 8 ounces mozzarella cheese -- thinly

  16. - sliced 8 ounces ricotta cheese -- crumbled

  17. 1/2 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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 1-1/2 hours.

  2. Place half of the zucchini strips in an oiled shallow casserole. Top with half of the Mozzarella and Ricotta cheeses. Add half the meat sauce. Repeat layers.

  3. Top with Parmesan cheese. Bake at 350F for 40 minutes.

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