Zesty Zucchini Lasagna Recipe
Ingredients
| Ground beef | 1 pound | |
| Spaghetti sauce package | 1 | |
| Tomato Paste | 1 Can (10oz) (Spices & Seasonings) | |
| Water | 1 3/4 Cup (16 tbs) (Spices & Seasonings) | |
| Butter/Margarine | 2 Tablespoon (Spices & Seasonings) | |
| Basil leaves | 1/2 Teaspoon (Spices & Seasonings) | |
| Thyme leaves | 1/8 Teaspoon (Spices & Seasonings) | |
| Ricotta cheese | 2 Cup (16 tbs) (Spices & Seasonings) | |
| 1 egg, slightly beaten | ||
| 4 medium zucchini, thinly sliced lengthwise | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) (Spices & Seasonings) | |
Directions
Preheat oven to 350°F In medium saucepan, brown ground beef until no longer pink; drain.
Stir in Spaghetti Sauce Spices & Seasonings, tomato paste, water, butter, basil and thyme.
Bring to a boil, then simmer uncovered 10 minutes.
In small bowl, combine ricotta cheese with egg; set aside.
In medium saucepan, bring 1 quart water to a boil.
Add zucchini and cook 2 minutes; remove and rinse under cold running water.
In 12x8-inch casserole, layer half the zucchini, ricotta mixture and meat sauce.
Repeat layers.
Top with mozzarella cheese and bake uncovered 30 minutes or until cheese is melted
Stir in Spaghetti Sauce Spices & Seasonings, tomato paste, water, butter, basil and thyme.
Bring to a boil, then simmer uncovered 10 minutes.
In small bowl, combine ricotta cheese with egg; set aside.
In medium saucepan, bring 1 quart water to a boil.
Add zucchini and cook 2 minutes; remove and rinse under cold running water.
In 12x8-inch casserole, layer half the zucchini, ricotta mixture and meat sauce.
Repeat layers.
Top with mozzarella cheese and bake uncovered 30 minutes or until cheese is melted
Chef
