Zucchini and Ground Beef Lasagna

"In a welcome change from all of the heavy lasagna noodles, this recipe may even be a great way to get the kids to eat their veggies. Young and old(er)alike will enjoy this!"
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  • Cut zucchini into strips, 1/4-inch thick.
  • Heat oil, add garlic and onion and cook until vegetables are tender but not browned.
  • Add meat and brown, stirring to keep meat crumbly.
  • Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, and salt and pepper to taste.
  • Simmer, uncovered for 1-1/2 hours.
  • Place half of zucchini strips inside of an oiled, shallow casserole.
  • Top with half of the mozzarella and half of the ricotta.
  • Add half of the meat sauce.
  • Repeat layers.
  • Top with Parmesan cheese.
  • Bake at 350 degrees for 30 minutes or until hot.

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  1. ebbtide
    Wife and I really enjoyed this dish tonight, but....the instructions on whether or not the zuchini should be sauted with the onions/garlic not real clear. I did not and the squash just did not cook enough for my taste in the baking process.


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