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Zucchini Beef Lasagna Recipe

   
 

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     Zucchini Beef Lasagna

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 pound lean ground beef
2 garlic cloves, minced
2 cans of no-salt added tomato cause
1/2 cup water
1 can tomato paste
2 bay leaves
1 tsp. minced fresh parsley
1 tsp. Italian seasoning
1 package lasagna noodles (cooked and drained)
 
1 cup fat free cottage cheese
1 small zucchini, sliced and cooked
1 cup reduced fat sour cream
Instructions
In a skillet, cook beef and garlic until meat is no longer pink. Then drain off grease. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning; mix well. Bring to a boil and then reduce heat. Let simmer for about 20 minutes. Take out the bay leaves.
Spread 1/2 cup of meat sauce in a 13X9 baking dish coated with cooking spray. Arrange five noodles over the sauce. Then spread the cottage cheese and cover with noodles. Then add more meat sauce and zucchini. Cover with noodles and sour cream. Top with remaining noodles and meat sauce.
Bake at 350 degrees for 30-35 minutes.


Originally Submitted 3/15/2011





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