Zucchini Lasagna

Just 4 u

1 lb. lasagna noodles, cooked
1 16 oz. can (1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 Cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil, chopped
ground pepper
optional: 1/4 cup red wine

1. Cook lasagna noodles according to package directions or until tender but
still firm. Drain, keep warm.
2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is
a large heavy skillet or cast iron frying pan until beef is done. Add sauce,
mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and
mix well. Simmer 45 to 50 minutes.
3. To prepare Zucchini for this recipe, cut in half or cook whole in a large
covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes,
drain and cut lengthwise into 1/4 inch slices.
4. Grease a 9" x 13" or larger, baking pan. Arrange a first layer of noodles
so the ends hang over both sides of the pan. These will be folded back−over
the top on the final layer. Next, add a layer of the cooked zucchini, a
layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top
layer, fold the ends of the pasta from the first layer over the top and add
more sauce. Top with parmesan cheese and cover with foil. Bake at 350
degrees for about 35 to 40 minutes, uncover and bake until brown,
approximately 10 minutes. Serve this Lasagna recipe with french bread and
have additional Parmesan cheese at the table.