Zesty Zucchini Lasagna
- 1 lb. ground beef
- 1 pkg. (1.5 oz.) Lawry's original style spaghetti sauce spices and seasonings
- 1 can (6 oz.) tomato paste
- 1 3/4 c. water
- 2 Tbsp. butter and margarine
- 1/2 tsp. basil leaves
- 1/8 tsp. thyme leaves
- 2 c. ricotta cheese
- 1 egg, slightly beaten
- 4 medium zucchini, thinly sliced, lengthwise
- 1 c. shredded mozzarella cheese (about 4 oz.)
- Preheat oven to 350u0b0. In medium saucepan brown ground beef until no longer pink; drain. Stir in spaghetti sauce spices and seasonings, tomato paste, water, butter, basil and thyme. Bring to a boil, then simmer uncovered 10 minutes. In small bowl, combine ricotta cheese with egg; set aside. In medium saucepan, bring 1 quart water to a boil. Add zucchini and cook 2 minutes; remove and rinse under cold water. In 12 x 8 inch casserole, layer half the zucchini, ricotta mixture and meat sauce. Repeat layers. Top with mozzarella cheese and bake uncovered 30 minutes or until cheese is melted.
ground beef, seasonings, tomato paste, water, butter, basil, thyme, ricotta cheese, egg, zucchini, mozzarella cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23559 (may not work)