"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Beef Lasagna Recipe

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This recipe for Zucchini Beef Lasagna, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean ground beef;
2 garlic cloves, minced;
2 cans (8 oz each) tomato sauce;
1/2 c. water;
2 bay leaves;
1 tsp minced fresh Italian parsley;
1 tsp Italian seasoning;
1 box (16 oz) lasagna noodles, cooked, rinsed & drained;
1 c. fat-free cottage cheese;
1 small zucchini, sliced and cooked;
1 c. (8 oz) reduced-fat sour cream.

Directions:
Directions:
In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. Discard bay leaves. Spread 1/2 cup meat sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange five noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with five noodles, half of the meat sauce and the zucchini. Cover with five noodles and sour cream. Top with remaining noodles and meat sauce. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser, and was one of my kids favorites. It was one way to get them to eat a few more veggies. My hubby likes it too!

 

 

 

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