Lasagna Recipe

Italian Zucchini Lasagna

  • 3 or 4 lg. zucchini
  • 1 lb. lasagna noodles, cooked
  • 1 16oz can(1 lb.) stewed tomatoes
  • grated parmesan cheese
  • 1/2 lb. mozzarella cheese, shredded
  • 3/4 C. chopped onion
  • 4 to 6 cloves garlic, chopped or minced
  • 1 sm. can tomato paste
  • 1/2 cup sliced mushrooms
  • 1 lb. lean ground beef
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1/4 cup fresh basil/chopped
  • ground pepper
  • optional: 1/4 cup red wine
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy fry pan or cast iron skillet until beef is done. Add stewed tomatoes, tomato paste, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.

To prepare Zucchini, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 15 x 12 or larger, deep sided lasagna pan. Arrange a first layer of lasagna noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer which will help to hold serving portions together when cutting. Next, add a layer of the cooked zucchini, a layer of sauce, a layer of mozzarella cheese. Repeat but this time lay the pasta lengthwise in the pan. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Zucchini Lasagna with sour dough french bread and have additional parmesan cheese at the table.

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