Lasagna >
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| | Zucchini Lasagna
3 cans (8 ounces each) of tomato sauce
1 can (14.5 ounces) of stewed tomatoes, undrained
1 teaspoon of granulated sugar
1 teaspoon of Italian herb seasoning
1 teaspoon of ground black pepper
1 pound of lean ground beef
3 teaspoons of seasoned salt
6 medium zucchini squash, sliced 1/8 inch thick
2 cups (8ounces) of shredded mozzarella cheese
2 cups (15 ounces) of ricotta cheese
3 tablespoons of grated Parmesan cheese
Combine tomato sauce, undrained stewed tomatoes, sugar, Italian seasoning and pepper in medium saucepan. Simmer, uncovered for 25 minutes, stirring occasionally. In medium skillet, brown beef; drain. Stir in seasoned salt and tomato sauce mixture.
Butter bottom of 13x9 inch baking dish. Layer half of zucchini slices on bottom of baking dish; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese; spread ricotta cheese evenly over mozzarella. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.
Bake in preheated 350ºF. oven for 45 minutes. Makes 8 servings |
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