Summer Lasagna
(same here i make x3 i need).
Recipe Summary Summer Lasagna
Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
Ingredients | Low Calorie Pasta Recipes1 pound ground beef½ cup chopped onion½ cup chopped green bell pepper¼ cup finely chopped carrots2 cloves garlic, minced1 (15 ounce) can tomato sauce½ teaspoon dried oregano½ teaspoon dried basilsalt and pepper to taste5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.1 cup cottage cheese1 egg, beaten¾ cup shredded mozzarella cheese¼ cup grated Parmesan cheeseDirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.Info | Low Calorie Pasta Recipesprep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
TAG : Summer LasagnaWorld Cuisine Recipes, European, Italian,
