Italian Zucchini Lasagna

Recipe by kiwidutch
READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 skillet or cast iron frying pan until beef is done.
  • Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
  • Simmer 45-50 minutes .
  • To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
  • Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
  • Grease a 9" x 13" or larger, baking pan.
  • Arrange a first layer of noodles so the ends hang over both sides of the pan.
  • These will be folded back-over the top on the final layer.
  • Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
  • Repeat.
  • 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 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
  • Serve this Italian food with french bread and have additional parmesan cheese at the table.
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