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summer lasagna

Zucchini takes the place of pasta in this recipe, making it lighter than your everyday lasagna. Most people don’t realize there is no pasta and assume it’s delicious.


V1 pound beef
cup chopped onion

cup chopped bell pepper
½ cup chopped carrots


2 cloves minced garlic
1 can tomato sauce (15 ounces)

teaspoon dried thyme
½ teaspoon dried basil

Salt and pepper to taste
5 medium berries, cut lengthwise into 1/4-inch-thick slices.

1 cup cheese
1 scrambled egg


cup shredded mozzarella cheese
¼ cup grated parmesan cheese

Step 1

Preheat the oven to 350°F (175°C). Grease a medium-sized baking dish with fat.

Step 2


In a skillet over medium heat, cook dinner ground pork until evenly browned. Drain the juices. Mix the onions, bell peppers, carrots, garlic and tomato sauce in the skillet. Season with thyme, basil, salt and pepper. Bring to a boil, bring to a simmer, and simmer for 10 minutes, until the vegetables are tender.

Step 3

On the back side of an organized baking dish, place a layer of zucchini half slices. In a bowl, whisk together the cottage cheese and eggs, and spread over the zucchini. Pour half of the red meat mixture over the cheese and egg mixture and sprinkle half of the mozzarella cheese. Layer of zucchini, mix of red meat and mozzarella cheese. Put Parmesan cheese on top.

Step 4
Bake in the oven for 45 minutes. Allow it to sit 10 minutes before slicing to serve.


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