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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large | zucchini | 2 | cups pieces or slices | Mushrooms | 4 | ounces | mozzarella | 1 | pound | Beef, ground, 80% lean meat / 20% fat | 3 | cups | Primo pasta sauce- 2 original, 1 garlic herb, 1 tomato basil - save one original can for packaging f | 1 | cup, chopped | Peppers, sweet, red, raw, chopped | 1 | onion | 1 medium sweet onion chopped |
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Steps
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Sequence
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Step
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| | 1 | 1.Brown the ground beef in a large pan over medium heat, stirring frequently. | | 2 | 2.Add in garlic, onion and bell pepper and continue to saute for 5 minutes. | | 3 | 3.Stir in spaghetti sauce. | | 4 | 4.Add in parsley, basil, oregano, salt | | 5 | 5.Bring sauce to a light boil, then remove from heat. | | 6 | 6.Grease a 9″x13″ baking dish. | | 7 | 7.Place a thin layer of sauce in the baking dish. | | 8 | 8.Layer zucchini, mushrooms, and cheese over sauce and repeat alternating layering the sauce then zucchini and mushrooms. | | 9 | 9.Bake lasagna at 325° F for 15 minutes, covered with foil.
After 15 minutes, remove foil, increase temperature to 350° F and bake for an additional 15 minutes. |
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