Recipe ingredients
- 1 lb. lasagna noodles, cooked
- 1 16 oz. can (1 lb.) stewed tomatoes
- 3 or 4 lg. zucchini
- Grated parmesan cheese
- 1/2 lb. mozzarella cheese, shredded
- 3/4 Cup chopped onion
- 4 to 6 cloves garlic, chopped or minced
- 1 sm. can tomato paste
- 1/2 cup sliced mushrooms
- 1 lb. lean ground beef
- 1/2 tsp. oregano
- 1/4 tsp. thyme
- 1/4 cup fresh basil, chopped
- Ground pepper
- 1/4 cup red wine, optional
Recipe method
- Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
- Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
- Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.
- To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water.
- Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
- Grease a 9" x 13" or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer.
- Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat.
- For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
- Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes.
- Serve this Lasagna recipe with french bread and have additional Parmesan cheese at the table.
Other italian recipes:
Zucchini lasagna recipe
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