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Beef & Zucchini Lasagna

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Ingredients
  Lean ground beef 1 Pound
  Canned tomato sauce 16 Ounce (1 Can)
  Garlic powder 1 Teaspoon
  Italian seasoning 1 Teaspoon
  Salt 1 Teaspoon
  Ricotta cheese 2 Cup (32 tbs)
  Egg 1 , slightly beaten
  Zucchini 4 , thinly sliced lengthwise
  Grated mozzarella cheese 1⁄2 Cup (8 tbs)
Directions

In small glass casserole, cook beef on ROAST (7) for 6 minutes or until no longer pink, stirring once during cooking.
Drain.
Stir tomato sauce, garlic powder, Italian seasoning and salt into beef.
Mix beaten egg with ricotta cheese.
In large glass casserole, layer half of zucchini, ricotta cheese and sauce.
Repeat layer.
Cover; cook on REHEAT (8) for 10 minutes or until hot, turning once.
Sprinkle with grated mozzarella cheese.
Continue cooking on REHEAT (8) for 3 minutes or until cheese melts.
Serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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4.173075
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2081 Calories from Fat 1055

% Daily Value*

Total Fat 120 g184.1%

Saturated Fat 64.1 g320.7%

Trans Fat 0 g

Cholesterol 766.7 mg255.6%

Sodium 6132.3 mg255.5%

Total Carbohydrates 76 g25.4%

Dietary Fiber 16.2 g64.7%

Sugars 38.2 g

Protein 183 g365.4%

Vitamin A 127.8% Vitamin C 283.4%

Calcium 151.3% Iron 103.6%

*Based on a 2000 Calorie diet

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Beef & Zucchini Lasagna Recipe