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Zucchini Lasagna

Microwave.Lady's picture
  Sliced zucchini 6 Cup (96 tbs)
  Water 1⁄4 Cup (4 tbs)
  Lean ground beef 1 Pound
  Canned tomato sauce 16 Ounce (2 Cans, 8 Ounces Each)
  Mushrooms 1⁄4 Pound, chopped
  Onion 1 Small, minced
  Garlic 1 Clove (5 gm), minced
  Basil 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bread crumbs 1⁄4 Cup (4 tbs), divided
  Drained cottage cheese 12 Ounce (Dry / Low Fat)
  Shredded mozzarella cheese 4 Ounce
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated

Place zucchini in 1 1/2-quart microproof baking dish.
Add water.
Cook, covered, on HI (max. power) 6 to 7 minutes.
Drain and set aside.
Crumble beef into 2-quart glass mixing bowl.
Cook on HI (max. power) 4 minutes, stirring halfway through cooking time.
Pour off drippings.
Combine tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt, and pepper.
Cook on HI (max. power) 6 to 8 minutes.
Stir halfway through cooking time.
Layer one-third of zucchini in 11 x 7 x 1 1/2-inch microproof baking dish.
Sprinkle with 1 tablespoon of bread crumbs and top with one-third of meat mixture and one-half of cottage cheese and mozzarella.
Repeat for second layer, ending with layer of zucchini topped with remaining meat mixture and bread crumbs.
Sprinkle with Parmesan cheese.
Cover with waxed paper and cook on HI (max. power) 10 to 12 minutes, rotating dish one-quarter turn halfway through cooking time.
Let stand, covered, 5 to 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Main Dish

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Zucchini Lasagna Recipe