Tonight's dinner was alright. We have decided we must be doing something wrong, because both our lasagna recipes have come out a little bland. They are still good, but we need to find away to add some more flavor to it. This one uses zucchini instead of noodles. I think we will make it again, but add more spices next time! If any of you have suggestions for better flavored lasagna, let us know! We are open for suggestions! We have one more zucchini recipe to come this week! So much zucchini... it never ends..... but hey, better to use it, than to lose it.
2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
1/2 lb lean ground beef ( I use 1 lb.)
1/4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) cans tomato paste
1 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 eggs
3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
1 teaspoon flour
Directions
1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and
onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and
all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.
Amount Per Serving
Calories 261.0
Servings Per Recipe: 4
Total Fat 11.6g 17%; Saturated Fat 5.0g: Cholesterol 98.6mg; Sugars 10.5 g; Sodium 630.9mg Total Carbohydrate 16.1g; Dietary Fiber 3.4g; Sugars 10.5 g; Protein 24.4g
HAPPY EATING!!!
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