Zucchini Lasagna

1. 1

   In large skillet saute the beef and onion, drain excess fat. Stir in tomato sauce, oregano, basil, salt and pepper to taste. Simmer, uncovered, for 10 minutes, stirring occasionally.

2. 2

   Arrange half the zucchini slices in bottom of a lightly greased 9 x 13-inch pan.

3. 3

   Beat together Ricotta or cottage cheese and the egg.

4. 4

   Spread over zucchini, top with half of the meat sauce and half the Mozzarella cheese.

5. 5

   Repeat the layers with the remaining zucchini, sauce and Mozzarella.

6. 6

   Sprinkle with the Parmesan cheese.

7. 7

   Bake uncovered at 350u00b0 until the sauce is hot and bubbly and the zucchini is tender, about 40 minutes.

8. 8

   Let stand for 10 minutes. Serves 4 to 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.