Zucchini Lasagna
Ingredients
- 1 lb lasagna noodles, cooked
- 16 oz canned stewed tomatoes
- 4 large zucchini
- 0.5 cup grated Parmesan cheese
- 0.5 lb mozzarella cheese, shredded
- 0.8 cup chopped onion
- 5 clove garlic, chopped
- 6 oz tomato paste
- 0.5 cup sliced mushrooms
- 1 lb lean ground beef
- 0.5 tsp dried oregano
- 0.3 tsp dried thyme
- 0.3 cup fresh basil, chopped
- 1 tsp ground pepper
Instructions
- 1
Cook lasagna noodles according to package directions until tender but firm. Drain and keep warm.
- 2
Make sauce: sauté ground beef, garlic, and onion in a large skillet until beef is done. Add stewed tomatoes, tomato paste, mushrooms, oregano, thyme, basil, pepper, and 1/4 cup water or red wine. Simmer 45 to 50 minutes.
- 3
Prepare zucchini: slice in half or cook whole in 1 to 2 inches of water for about 5 minutes. Drain and cut lengthwise into 1/4-inch slices.
- 4
Grease a 9x13-inch baking pan. Arrange first layer of noodles with ends hanging over sides. Layer zucchini, sauce, and mozzarella. Repeat layers.
- 5
Fold pasta ends over the top layer and add more sauce. Top with Parmesan and cover with foil.
- 6
Bake at 350°F for 35 to 40 minutes. Uncover and bake until browned, about 10 more minutes.