Beef & Zucchini Lasagna
|Lean ground beef||1 Pound|
|Canned tomato sauce||16 Ounce (1 Can)|
|Garlic powder||1 Teaspoon|
|Italian seasoning||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)|
In small glass casserole, cook beef on ROAST (7) for 6 minutes or until no longer pink, stirring once during cooking.
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.
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.