Recipe: Zucchini Lasagna

recipelink.com Chat Room Recipe Swap - 2000-12-03
From: Kelly~WA

Zucchini Lasagna

1 lb. lasagna noodles, cooked
1 (16 oz) can stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine

Cook Lasagna noodles according to package directions
or until tender but still firm. Drain, keep warm.

Meanwhile, saute ground beef, garlic and
onion is a large heavy skillet or saucepan until
beef is done. Add sauce, mushrooms, oregano,
thyme, basil, wine or 1/4 cup water, touch of
pepper and mix well. Simmer 45 to 50 minutes.

To prepare zucchini, cut in half or cook whole
in a large covered pot with 1 to 2 inches of
water. Boil gently for about 5 minutes, drain and
cut lengthwise into 1/4 inch slices.

Grease a 9" x 13" or larger, baking pan.
Arrange a first layer of noodles, a layer of the
cooked zucchini, a layer of sauce, a layer of
mozzarella cheese. Repeat. Top final layer with
Parmesan cheese and cover with foil. Bake at
350 degrees for about 35 to 40 minutes, uncover
and bake until brown, approximately 10 minutes.
Serve lasagna with French bread and have additional Parmesan cheese at the table.