Monday, August 13, 2012

Zucchini Lasagna


  • 1 pound lean ground beef
  • 1 clove garlic, minced
  • 2 cups sliced mushrooms 
  • 1/4 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium zucchini (1-1/4 pounds)
  • 1 cup (8 ounces) low-fat cream-style cottage cheese
  • 1 egg, beaten
  • 3 tablespoons all-purpose flour
  • 1 cup (4 ounces) shredded mozzarella cheese


  • In large skillet, saute onion, garlic, and mushrooms in some olive oil. Add beef and cook  over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
  • Meanwhile, cut zucchini into 1/4-in. slices the long way. In small bowl, combine cottage cheese and egg. Dust the tops of the zucchini slices with flour (this will keep the dish from becoming too watery). In a greased 3-qt. baking dish, place half of the zucchini. Top with cottage cheese mixture and the meat mixture. Repeat layer of floured zucchini. Sprinkle with mozzarella cheese.
  • Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 15 minutes before serving. Yield: 6-8 servings

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