Beef & Zucchini Lasagna Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Lean ground beef1 Pound
 Canned tomato sauce16 Ounce (1 Can)
 Garlic powder1 Teaspoon
 Italian seasoning1 Teaspoon
 Salt1 Teaspoon
 Ricotta cheese2 Cup (32 tbs)
 Egg1 , slightly beaten
 Zucchini4 , thinly sliced lengthwise
 Grated mozzarella cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2081 Calories from Fat 1055

% Daily Value*

Total Fat 120 g184.1%

Saturated Fat 64.1 g320.7%

Trans Fat 0 g

Cholesterol 766.7 mg

Sodium 6132.3 mg255.5%

Total Carbohydrates 76 g25.4%

Dietary Fiber 16.2 g64.7%

Sugars 38.2 g

Protein 183 g365.4%

Vitamin A 127.8% Vitamin C 283.4%

Calcium 151.3% Iron 103.6%

*Based on a 2000 Calorie diet

Directions

In small glass casserole, cook beef on ROAST (7) for 6 minutes or until no longer pink, stirring once during cooking.
Drain.
Stir tomato sauce, garlic powder, Italian seasoning and salt into beef.
Mix beaten egg with ricotta cheese.
In large glass casserole, layer half of zucchini, ricotta cheese and sauce.
Repeat layer.
Cover; cook on REHEAT (8) for 10 minutes or until hot, turning once.
Sprinkle with grated mozzarella cheese.
Continue cooking on REHEAT (8) for 3 minutes or until cheese melts.
Serve hot.
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