ZUCCHINI LASAGNA
FOR THE SAUCE:
3 cans (8 oz. each) Contadina Tomato Sauce
1 (14.5 oz.) can Contadina Stewed Tomatoes, undrained
1/2 tsp. salt
1/2 tsp. granulated sugar
1 tsp. Italian herb seasoning
1/8 tsp. ground black pepper
1 lb. lean ground beef
3/4 tsp. seasoned salt
FOR THE LASAGNA:
6 zucchini squash, sliced 1/8-inch thick
2 cups (8 oz.) shredded mozzarella cheese
1 (15 oz.) carton ricotta cheese
3 Tbsp. grated Parmesan cheese
TO PREPARE THE SAUCE:
Combine tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.
Meanwhile, brown beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture.
TO ASSEMBLE AND BAKE THE LASAGNA:
Butter bottom of 13x9-inch baking dish.
Layer bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.
Bake in preheated 350 degree F oven 45 minutes.
Servings: 7-8
Source: Contadina
FOR THE SAUCE:
3 cans (8 oz. each) Contadina Tomato Sauce
1 (14.5 oz.) can Contadina Stewed Tomatoes, undrained
1/2 tsp. salt
1/2 tsp. granulated sugar
1 tsp. Italian herb seasoning
1/8 tsp. ground black pepper
1 lb. lean ground beef
3/4 tsp. seasoned salt
FOR THE LASAGNA:
6 zucchini squash, sliced 1/8-inch thick
2 cups (8 oz.) shredded mozzarella cheese
1 (15 oz.) carton ricotta cheese
3 Tbsp. grated Parmesan cheese
TO PREPARE THE SAUCE:
Combine tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.
Meanwhile, brown beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture.
TO ASSEMBLE AND BAKE THE LASAGNA:
Butter bottom of 13x9-inch baking dish.
Layer bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.
Bake in preheated 350 degree F oven 45 minutes.
Servings: 7-8
Source: Contadina
MsgID: 0076962
Shared by: Mciha in Az
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
Shared by: Mciha in Az
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Meatless Pastaless Lasagne (nt) |
Julie in Scottsdale | |
2 | Recipe: Eggplant and Zucchini No-Noodle Lasagna |
Micha in AZ | |
3 | Recipe: Meatless, Noodleless Lasagna (using zucchini and yellow squash with cottage cheese filling) |
Micha in AZ | |
4 | Recipe: Polenta Lasagna with Spinach |
Micha in AZ | |
5 | Recipe: Matzoh Lasagna |
Micha in AZ | |
6 | Recipe: Zucchini Lasagna (without noodles, using ground beef) |
Mciha in Az | |
7 | Thank You: 4 Lasagne Recipes |
Julie in Scottsdale |
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