Zucchini Lasagna
Zucchini Lasagna is an moderately easy dinner. Made with 6 c. sliced zucchini (1/4-inch thick), 1/2 lb. beef, 1 small garlic, minced, 1 (8 oz.) can tomato sauce and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cook zucchini in boiling water for about 5 minutes.
Drain. Cook beef and garlic until browned in skillet.
Stir in sauce, salt, oregano and basil into beef mixture.
Stir together the cottage cheese, egg and parsley.
Place half of zucchini in a 9 x 13-inch greased pan.
Sprinkle with half of cottage cheese mixture, half of beef and half of Mozzarella cheese.
Repeat layers.
Save Mozzarella cheese for top.
Bake in a 350Β° oven to heat through and melt cheese, about 30 to 40 minutes.
π· Perfect Pairings
Complete your meal with these
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