Lunch

Zucchini and Hamburger Lasagne is for Lunch.

Zucchini and Hamburger Lasagne takes 30 minutes to prepare.

Zucchini and Hamburger Lasagne takes 65 minutes to cook.

Zucchini and Hamburger Lasagne makes 16 servings.

The ingredients for Zucchini and Hamburger Lasagne are:

1 lb 93% lean ground beef
4 large zucchini, about 3 pounds
2 jars Classico Spicy Red Pepper spaghetti sauce
3 large eggs
3 c 2% cottage cheese
8 oz low fat Ricotta
.5 c grated parmesan cheese
4c part skim shredded mozzarella
5 slices Kroger brand reduced fat Provolone
4 Barilla oven ready lasagne pieces

Here is how you make Zucchini and Hamburger Lasagne:

I used leftover taco hamburger. Slice the zucchini long ways to make "noodles". Next time I will cook the zucchini first because it added a lot of water to the dish. I used a huge Bobby Flay lasagne pan with handles, about 15" X 10".Mix the cottage cheese, Ricotta, parmesan and eggs.Mix the meat with the spaghetti sauce.Place 1 cup of sauce in the bottom of the pan, cover with the slices of zucchini, top with cheese mixture and slices of provolone (I would have used 6 slices if I had them!). Spread 1 cup shredded on top. continue with layers ending with sauce and mozzarella. cover and bake at 375 for 55 minutes. I put regular Barilla noodles on top to soak up some of the water from the zucchini and baked an additional 10-15 minutes until the noodles were done.Serving Size: makes 16 large servingsNumber of Servings: 16Recipe submitted by SparkPeople user LINWINAGAIN.

The nutritional information for Zucchini and Hamburger Lasagne is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 294.9

• Total Fat: 14.7 g
• Cholesterol: 81.0 mg
• Sodium: 567.2 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 2.6 g
• Protein: 27.3 g