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Zucchini Lasagna

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“Zucchini replaces pasta to reduce the total calorie count.”
1hr 25mins

Ingredients Nutrition


  1. In a large skillet, brown beef with onion and garlic; drain off any fat. Stir in tomato sauce, salt, basil, oregano, thyme and marjoram; simmer, uncovered, 10 minutes.
  2. In a small bowl, combine cottage cheese, ½ of Parmesan cheese and egg; set aside.
  3. Scrub zucchini; slice lengthwise into 1/8 inch thick slices. Preheat oven to 350°F.
  4. Lightly oil a 13 x 9 inch baking dish. Layer ½ of zucchini in oiled baking dish; sprinkle with 1 tablespoon of the flour. Top with ½ of cottage cheese mixture and ½ or meat mixture, then with ½ of mozzarella cheese.
  5. Top with remaining zucchini; sprinkle with remaining flour. Top with remaining cottage cheese mixture, meat mixture and mozzarella cheese. Sprinkle remaining Parmesan cheese over top.
  6. Bake, uncovered, 1 hour. Let stand 20 minutes before serving. Cut into 9 squares. Makes 9 servings.
  7. New Ideas for Casseroles. . B. Ojakangas.

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