Italian Zucchini Lasagna Recipe #10817
From: www.cooking-italian-food.com
by kiwidutch
2 hours | 5 min prep
SERVES 12
- 1 lb lasagna noodle, cooked
- 1 (16 ounce) can stewed tomatoes
- 4 large zucchini
- grated parmesan cheese
- 1/2 lb mozzarella cheese, shredded
- 3/4 cup chopped onion
- 6 cloves garlic, chopped or minced
- 1 can tomato paste
- 1/2 cup sliced mushroom
- 1 lb lean ground beef
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 cup fresh basil, chopped
- ground pepper
- 1/4 cup red wine (optional)
- Cook lasagna noodles according to package directions or until tender but still firm.
- Drain, keep warm.
- Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
- Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
- Simmer 45-50 minutes .
- To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 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 so the ends hang over both sides of the pan.
- These will be folded back-over the top on the final layer.
- Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
- Repeat.
- For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
- Top with parmesan cheese and cover with foil.
- Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
- Serve this Italian food with french bread and have additional parmesan cheese at the table.
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5 stars