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Zucchini Lasagna Recipe

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This recipe for Zucchini Lasagna, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Deedee" Jean Brooke Speer- Valley Center, CA
Added: Saturday, August 12, 2006


6 c. sliced zucchini
1/4 c. water
1 lb. lean ground beef
2 cans (8 oz. each) tomato sauce
1/4 lb. chopped mushrooms
1 small minced onion
1 clove minced garlic
1 t. basil
1/2 t. oregano
1/2 t. thyme
1/2 t. salt
1/4 t. pepper
1/4 c. dry bread crumbs
12 oz. low-fat drained cottage cheese
1 c. (4 oz.) shredded mozzarella cheese
1/3 c. grated Parmesan cheese

Place zucchini and water in 1 1/2 qt. microwave casserole. Cover and place in oven. Set recipe number 98. Touch start. (Oven cooks: HI, 7 minutes.)
At Pause, remove from oven. Drain; set aside. Crumble beef into 2 qt. glass measure. Place in oven. Touch start. (Oven cooks: HI, 4 minutes.)
At Pause, remove from oven. Layer one third of the zucchini in the 11 x 7 inch microwave baking dish. Sprinkle with 1 T. bread crumbs. Top with one third of the beef mixture and half of the cottage cheese and mozzarella cheese. Repeat layers once. Top with remaining zucchini, beef mixture, and bread crumbs. Sprinkle with Parmesan cheese. Place in oven. Cover with waxed paper. Touch Start. (Oven cooks:HI, 12 minutes.)
Let stand, covered, 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I love this. It is from my first microwave cookbook with my first microwave in the 1980's. Deedee




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