Summer Lasagna
by Beth Sorrell
I make variations of this all summer long as we have zucchini and
squash in abundance.
INGREDIENTS
Fair Shares
Ground beef
Zucchini
Tomato sauce
INGREDIENTS
Fair Shares
Ground beef
Zucchini
Tomato sauce
Other Ingredients
Ricotta
Mozzarella, sliced
Ricotta
Mozzarella, sliced
METHOD
Trim ends off zucchini and slice lengthwise with a mandolin into 1/4 inch strips.
Trim ends off zucchini and slice lengthwise with a mandolin into 1/4 inch strips.
Place strips between paper towels and press with a baking pan to extract moisture.
Meanwhile, brown meat in a large skillet.
Add tomato sauce and simmer.
Spray a rectangular baking dish with cooking spray.
Spread a small amount of meat sauce on bottom of pan.
Layer zucchini, then sauce, then cheese.
Repeat 2 more times or to fill pan, whichever comes first, finishing with overlapping mozzarella slices.
Bake for 35 minutes in a 400 degree oven.
