Zucchini Lasagne Recipe
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Zucchini Lasagne
4 large Zucchini
2 tbsp Olive oil
2 cl Garlic
1/2 cup Chopped onion
1/2 lb Ground beef
1 lb Can tomatoes
6 oz Can tomato paste
4 oz Can sliced mushrooms
3/4 cup Dry red wine
1 1/2 tsp Oregano
1/4 tsp Thyme
1/2 tsp Basil
Salt and pepper
8 oz Mozzarella cheese, thinly
- sliced
8 oz Ricotta cheese, crumbled
1/2 cup Grated Parmesan cheese
Cut zucchini into strips 1/4 inch thick. Heat oil; add garlic and
onion and cook until vegetables are tender but not browned. Add meat
and brown, stirring to keep meat crumbly. Add tomatoes, tomato paste,
mushrooms, wine, oregano, thyme, basil and salt and pepper to taste.
Simmer uncovered 1-1/2 hours. Place half of the zucchini strips in
an oiled shallow casserole. Top with half of the Mozzarella and
Ricotta cheeses. Add half the meat sauce. Repeat layers. Top with
Parmesan cheese. Bake at 350 degrees for 40 minutes. |
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