Marcelle Flint.s Zucchini Lasagna
 
our tester, ray, says this is as good as restaurant lasagna! 
makes 8 big servings at marcelle.s house 
 
1 lb.  (455 g) ground beef
1   garlic clove, minced
1   15ounce (420 g) can tomato sauce
1 tsp  salt
1 tsp  dried basil
1 tsp  dried oregano
1/2 tsp  dried thyme
1/2 tsp  dried marjoram
1   14ounce (400 g) container whole milk ricotta cheese
1/2 cup  (75 g) grated parmesan cheese
1   egg
4 medium  zucchini
2 Tbsp  low-carb bake mix
1 cup  (120 g) shredded mozzarella cheese
 
 
in a large skillet, brown beef with garlic, breaking the beef up well. 
drain off any fat. stir in tomato sauce, salt, basil, oregano, thyme and 
marjoram; simmer uncovered, 10 minutes. in bowl, combine ricotta cheese, 
1/2 of parmesan cheese and egg. scrub zucchini, slice lengthwise into 
approximately 1/8" (3.125 mm)-thick slices. (ray noted that this was not 
simple with a knife. if you have a mandoline cutter.the sort of thing you 
just slide the food over a blade.use it!) preheat oven to 350f (180c). 
lightly oil a 13" 9" (32.5 22.5 cm) baking dish. layer 1/2 of zucchini 
in oiled baking dish, sprinkle with 1/2 of bake mix. top with 1/2 of 
ricotta cheese mixture and 1/2 of meat mixture, then with 1/2 of 
mozzarella cheese. top with remaining zucchini, sprinkle with remaining 
bake mix. top with remaining ricotta cheese mixture, meat mixture, and 
mozzarella cheese. sprinkle remaining parmesan cheese over top. bake, 
uncovered, 1 hour. let stand about 15 minutes before serving. 
 
each serving having: 377 calories; 27 g fat; 24 g protein; 10 g 
carbohydrate; 2 g dietary fiber; 8 g usable carb. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5224) Mirror: rec.food.recipes: Fri, Nov 5, 2004


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