Saturday, September 19, 2009
This Zucchini Lasagna from Real Mom Kitchen was a hit with our family and extended families taste buds. It was a hit for me because it was quick and easy to assemble. I served it with a side of buttered angel haired noodles and a salad. It really hit the spot for everyone last night. This will definetly be going in our Zucchini keeper file. I added 3/4 cup more onion than listed and I used a different curd texture than listed and it worked just fine.
1 pound lean ground beef
1/4 cup chopped onion (I used 1 cup)
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 medium zucchini (1-1/4 pounds)
1 cup (8 ounces) cream-style cottage cheese (I used small curd)
1 egg, beaten
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded mozzarella cheese
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.