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Zucchini Lasagna Recipe

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This recipe for Zucchini Lasagna, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Barinka
Added: Tuesday, April 8, 2008


1/2 lb. ground beef
1/3 Cup chopped onion
1 (15 oz) Can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1 egg, beaten
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese
Zucchini (approximately. 8 inches long, to cover dish)
3 Tbls. flour
1 1/2 Cups grated Mozzarella cheese

Brown ground beef. Drain off excess fat. Add the chopped onion, tomato sauce and seasonings. Simmer 5 minutes.
Combine beaten egg, cottage cheese and the Parmesan cheese.
Wash and cut ends off zucchini. Slice lengthwise and place in 9 x 13 pan. Sprinkle with 1 1/2 Tbls. flour. Layer with 1/2 cheese mixture and 1/2 ground beef. Repeat layers of zucchini; 1 1/2 Tbls. flour, cheese mixture and ground beef.
Top everything with Mozzarella Cheese. Bake at 375 for 40 minutes. Let casserole set for 10 minutes before cutting into squares.




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