Summer Lasagna
Description
This creative summer lasagna recipe swaps in thin ribbons of zucchini for carb-heavy noodles. Bet your dinner guests won’t even notice the difference!
Ingredients
•
1 pound ground beef
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1 (15 ounce) can tomato sauce
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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1/4 cup finely chopped carrots
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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salt and pepper to taste
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1 cup cottage cheese
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1 egg, beaten
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5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
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3/4 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2
Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, onion, bell pepper, carrots, garlic, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until vegetables are tender, about 10 minutes.
3
Mix cottage cheese and egg together in a small bowl until well combined.
4
Layer 1/2 of the zucchini strips in the bottom of the prepared baking dish, then spread cottage cheese mixture over top. Layer with 1/2 of the beef mixture, then 1/2 of the mozzarella. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
5
Bake in the preheated oven for 45 minutes. Allow to sit for 10 minutes, then slice and serve.