Beef / Pork

Zucchini and Beef Lasagna is for Dinner.

Zucchini and Beef Lasagna takes 30 minutes to prepare.

Zucchini and Beef Lasagna takes 45 minutes to cook.

Zucchini and Beef Lasagna makes 10 servings.

The ingredients for Zucchini and Beef Lasagna are:

8 oz Ground beef, lean
1 cup, chopped Onions, raw
3 cup Zuccini Squash, sliced lengthwise into thin strips and baked 20 min at 350.
8 oz. sliced Mushrooms
12 Barilla lasagna no cook noodles
2 28 oz jars Bertolli Tomato and Basil Spaghetti Sauce
1.5 cup Cheese - Kraft Mozzerella Shredded
2 cup Non Fat Ricotta Cheese
2 serving Garlic, Minced,
2 tbsp Basil
1 large Egg, fresh

Here is how you make Zucchini and Beef Lasagna:

Cook ground beef with the onions and garlic until meat is done and onions are translucent. Mix together Ricotta cheese, 1 cup of shredded mozzarella cheese, 1 egg, and basil. Put 1 cup of sauce on the bottom of each of 2 8x8 pans. Put 2 noodles on top of the sauce (next to each other), and layer meat mixture, zucchini, ricotta mixture, then put 2 more noodles on top. Add another 1 cup of sauce and spread over the noodles. Repeat the layers, ending with 2 more noodles on top. Spread all of the rest of the sauce on top and sprinkle the remaining cheese on top. Using aluminum foil to cover, spray non stick spray on one side and put this side of the foil on the inside of the pan as you cover it tightly. At this point, you can freeze one pan if desired. Bake the other one at 350 for about 45 min. Remove the foil and brown the cheese of desired for about 10 min. If baking from frozen, add 15 minutes total. Serving Size: makes 2 8x8 pans of 5 servings each panNumber of Servings: 10Recipe submitted by SparkPeople user SUEINWISCO.

The nutritional information for Zucchini and Beef Lasagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 366.0

• Total Fat: 13.6 g
• Cholesterol: 51.6 mg
• Sodium: 861.8 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 5.1 g
• Protein: 24.5 g

Zucchini and Beef Lasagna is Italian cuisine.