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Zucchini Lasagna

Name: Zucchini Lasagna
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 5 Zucchini peeled with ends trimmed; 8 Tomatoes diced; 1 cup Parm/romano cheese; 1 pound Ground meat of choice; 1/2 cup Fresh basil; 2 Cloves of garlic; 1 sprig Oregano; 8 ounces Ricotta cheese; 2 Eggs; 1 Non-stick spray; 1 teaspoon Salt; 1 tablespoon Sugar; 1 cup Water; 1 cup Red wine (your preferred choice); 1 pound Mozzarella cheese

by: Kaitlin

August 25, 2015

0 Ratings

Serves 6-8

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Author Notes

Absolutely amazing and quite healthier than traditional lasagna. —Kaitlin

Ingredients

5 Zucchini peeled with ends trimmed
8 Tomatoes diced
1 cup Parm/romano cheese
1 pound Ground meat of choice
¹/₂ cup Fresh basil
2 Cloves of garlic
1 sprig Oregano
8 ounces Ricotta cheese
2 Eggs
1 Non-stick spray
1 teaspoon Salt
1 tablespoon Sugar
1 cup Water
1 cup Red wine (your preferred choice)
1 pound Mozzarella cheese

Directions

Brown ground meat with a pinch of salt, basil, garlic, and some of the oregano and drain oil and place back on heat.
Let sizzle then Add 1 cup red wine, wait a minute and add 1 cup of water, sugar, and diced tomatoes. In that order. Let it simmer.
Mix ricotta cheese, eggs, oregano, and half the parm/romano cheeses.
Spray pan and put in some sauce to cover bottom. Then make a layer of zucchini. Sprinkle mozzarella cheese in between each layer along with zucchini, sauce, and ricotta cheesess. Put remaining cheeses on top. Bake for 1 hour on 300 and keep checking. Should be golden brown and bubbling when finished. Sprinkle more parm and eat. Yummy!!!

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