Beef & Zucchini Lasagna Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Tomato sauce | 1 Can (10oz) | |
| Garlic powder | 1 Teaspoon | |
| Italian seasoning | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ricotta cheese | 2 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| 4 zucchini, thinly sliced lengthwise | ||
| Mozzarella cheese | 1/2 Cup (16 tbs), grated | |
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.
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.
Chef
