Zucchini Lasagna
Recipe adapted from Food.com
Ingredients
- 2½ c. zucchini, sliced lengthwise ¼" thick (about 2 medium)
- ½ lb. lean ground beef
- ¼ c. onion, chopped
- 2 small tomatoes, diced
- 1 (6 oz.) can tomato paste
- 1 garlic clove, minced
- ½ tsp. dried oregano
- ½ tsp. dried basil
- ¼ tsp. dried thyme
- ¼ c. water
- ⅛ tsp. pepper
- 1 egg
- ¾ c. low-fat cottage cheese (or low-fat ricotta)
- ½ c. mozzarella cheese, shredded
- 1 tsp. flour
Preparation
- Grill or sauté zucchini until tender (about 2 min.), drain and set aside.
- Sauté meat and onions until meat is brown and onions are tender; drain fat.
- Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer uncovered for 10 min.
- Beat egg in small bowl; add cottage cheese, half of shredded cheese and flour.
- In 1½ qt. baking dish, arrange half of the meat mixture.
- Top with half of the zucchini and all the cottage cheese mixture; top with remaining meat and zucchini.
- Bake uncovered at 375 degrees for 30 min.
- Sprinkle with remaining cheese, bake 10 min.
Serves 4
Nutrition Information Per Serving- Calories: 260
- Fat: 11.6 g.
- Sat. Fat: 5.1 g.
- Trans Fat: 0 g.
- Sodium: 631 mg
- Carbs: 16.1 g.
- Fiber: 3.4 g.
- Protein: 24.5 g.