Zucchini Lasagna Recipe
In a few words, Zucchini Lasagna is described as heavenly, superb and outstanding. If you have a lot of Zucchini on hand then Zucchini Lasagna is the recipe you should opt for. It is tasty as well as a Low Fat dish. You will be ever grateful to the Italian people for sharing this addictive Zucchini Lasagna recipe with the world! I will prepare this Zucchini Lasagna as Side Dish for a get-together I am soon going to host. I challenge you to give me a better recipe of Zucchini Lasagna than this.
Ingredients
1 1/2 pounds ground beef
3/4 pound sweet Italian sausage, casing removed
3 tablespoons FILIPPO BERIO Olive Oil
1 1/2 cups coarsely chopped mushrooms
1 large onion, chopped
1 large clove garlic, minced
1 can (14 1/2 ounces) tomatoes,chopped, undrained
1 jar (15 ounces) marinara sauce
1 teaspoon salt
1 teaspoon dried basil, crushed
1/2 teaspoon Italian herb seasoning
1 container (24 ounces) ricotta cheese
1 package (8 ounces) mozzarella cheese, cubed, divided
1/4 cup chopped Italian parsley
2 eggs, beaten
6 unpeeled zucchini, cut lengthwise into thin slices about 8 inches long
Directions
Cook beef and sausage in hot oil in large skillet over medium-high heat until meats are no longer pink.
Add mushrooms, onion and garlic.
Cook several minutes, stirring frequently.
Add tomatoes, marinara sauce, salt, basil and Italian seasoning.
Combine ricotta, 3/4 of the mozzarella, the parsley and eggs in medium bowl.
Spoon 1 cup of the sauce onto bottom of 13x9-inch baking dish.
Top with 1/3 of the zucchini, 1/3 of the cheese mixture and then 1 cup of the sauce.
Repeat layers, ending with sauce.
Cover with foil.
Bake at 350°F 45 minutes.
Sprinkle with remaining mozzarella.
Bake, uncovered, 10 minutes more or until cheese melts.
Let stand 10 minutes before cutting.
Heat remaining sauce and serve with lasagna.
Add mushrooms, onion and garlic.
Cook several minutes, stirring frequently.
Add tomatoes, marinara sauce, salt, basil and Italian seasoning.
Combine ricotta, 3/4 of the mozzarella, the parsley and eggs in medium bowl.
Spoon 1 cup of the sauce onto bottom of 13x9-inch baking dish.
Top with 1/3 of the zucchini, 1/3 of the cheese mixture and then 1 cup of the sauce.
Repeat layers, ending with sauce.
Cover with foil.
Bake at 350°F 45 minutes.
Sprinkle with remaining mozzarella.
Bake, uncovered, 10 minutes more or until cheese melts.
Let stand 10 minutes before cutting.
Heat remaining sauce and serve with lasagna.
