Description
Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don’t realize that there is no pasta and think it delicious.
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ¼ cup finely chopped carrots
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
- 1 cup cottage cheese
- 1 egg, beaten
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a skillet over medium heat
- cook the ground beef until evenly brown. Drain juices. Mix the onion
- green bell pepper
- carrots
- garlic
- and tomato sauce into the skillet. Season with oregano
- basil
- salt
- and pepper. Bring the mixture to a boil
- reduce heat to low
- and simmer 10 minutes
- until vegetables are tender.
- In the bottom of the prepared baking dish
- layer 1/2 the zucchini strips. In a bowl
- beat together the cottage cheese and egg
- and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture
- and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini
- beef mixture
- and mozzarella. Top with Parmesan cheese.
- Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8