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Zucchini Lasagna Recipe
|Extra virgin olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Ground beef||1⁄2 Pound|
|Canned tomato paste||16 Ounce (1 Can)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Mozzarella cheese||8 Ounce, thinly sliced|
|Ricotta cheese||8 Ounce|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Serving size: Complete recipe
Calories 2916 Calories from Fat 1491
% Daily Value*
Total Fat 168 g258.3%
Saturated Fat 80.6 g403.1%
Trans Fat 0 g
Cholesterol 488.9 mg
Sodium 3514.5 mg146.4%
Total Carbohydrates 167 g55.8%
Dietary Fiber 33.8 g135.1%
Sugars 80.1 g
Protein 167 g334.8%
Vitamin A 238.1% Vitamin C 421.6%
Calcium 267.4% Iron 143.2%
*Based on a 2000 Calorie diet
Heat oil in a large skillet over medium heat. Add garlic, onion, and mushrooms and cook until onion is tender, but not brown.
Add meat to skillet and cook, stirring until brown. Drain drippings from skillet. Stir in tomatoes, tomato paste, wine, oregano, thyme, basil, salt, and pepper. Simmer uncovered for 1 1/2 hours.
Preheat oven to 350°. Generously oil a lasagna pan or shallow casserole dish.
Place half of the zucchini strips in prepared baking dish. Top with half of the mozzarella and ricotta cheeses. Spread half the meat sauce over the cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly.