Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
- Serves: 8 persons
- 1pound ground beef
- ½cup chopped onion
- ½cup chopped green bell pepper
- ¼cup finely chopped carrots
- 2cloves garlic, minced
- 1(15 ounce) can tomato sauce
- ½teaspoon dried oregano
- ½teaspoon dried basil
- salt and pepper to taste
- 5medium zucchini, sliced lengthwise into 1/4-inch thick strips.
- 1cup cottage cheese
- 1egg, beaten
- ¾cup shredded mozzarella cheese
- ¼cup grated Parmesan cheese
Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Step 2In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
Step 3In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
Step 4Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.