Zucchini lasagne

Yield: 4 servings

Measure Ingredient
4 larges Zucchini
2 tablespoons Olive oil
2 cloves Garlic
½ cup Chopped onion
½ pounds Ground beef
1 pounds Can tomatoes
6 ounces Can tomato paste
4 ounces Can sliced mushrooms
¾ cup Dry red wine
1½ teaspoon Oregano
¼ teaspoon Thyme
½ teaspoon Basil
\N \N Salt and pepper
8 ounces Mozzarella cheese, thinly sliced
8 ounces Ricotta cheese, crumbled
½ cup Grated Parmesan cheese

Cut zucchini into strips ¼ 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 1-½ 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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