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    You are in: Home / Recipes / Deconstructed Zucchini Lasagna Recipe
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    Deconstructed Zucchini Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Chef #978974's Note:

    I got this recipe from The Times-Picayune on 10-2-08. It is originally from Casserole Crazy: "Hot Suff for Your Oven" by Emily Farris. It is a good meal and freezes very well!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside.
    2. 2
      In the same large pot, saute the onion and garlic in the olive oil until the onions are transucent. Add the beef and seasonwith the cumin, chili powder, salt and pepper. When the meat is browned, add the tomatos. Mix in the crushed red pepper and basil. Add the pasta, ricotta, zucchini and all but 1/4 cup of parmesan. Mix well.
    3. 3
      Transfer to a 2 3/4 quart baking dish and evenly distribute the reamaning parmesan on top of the casserole. Bake uncovered for 45 minutes. It is important not to over cook this dish, or the zucchini will become soggy.

    Ratings & Reviews:


    Nutritional Facts for Deconstructed Zucchini Lasagna

    Serving Size: 1 (362 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 697.8
    Calories from Fat 275
    Total Fat 30.5 g
    Saturated Fat 13.7 g
    Cholesterol 155.4 mg
    Sodium 727.6 mg
    Total Carbohydrate 65.4 g
    Dietary Fiber 5.1 g
    Sugars 8.6 g
    Protein 40.9 g

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