Zesty Zucchini Lasagna
|Ground beef||1 Pound|
|Spaghetti sauce||1 1⁄2 Ounce (1 Package, Original Style)|
|Tomato paste||6 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Basil leaves||1⁄2 Teaspoon|
|Thyme leaves||1⁄8 Teaspoon|
|Ricotta cheese||2 Cup (32 tbs)|
|Egg||1 , beaten|
|Zucchini||4 Medium, thinly sliced lengthwise|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Preheat oven to 350°F In medium saucepan, brown ground beef until no longer pink; drain.
Stir in Spaghetti Sauce Spices & Seasonings, tomato paste, water, butter, basil and thyme.
Bring to a boil, then simmer uncovered 10 minutes.
In small bowl, combine ricotta cheese with egg; set aside.
In medium saucepan, bring 1 quart water to a boil.
Add zucchini and cook 2 minutes; remove and rinse under cold running water.
In 12x8-inch casserole, layer half the zucchini, ricotta mixture and meat sauce.
Top with mozzarella cheese and bake uncovered 30 minutes or until cheese is melted