July 30, 2020
Courgettes takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realise that there is no pasta and think it delicious.
1 pound Beef, ground, regular, (approximately 27% fat), raw
½ cup Onions, raw
½ cup Peppers, sweet, green, raw; green bell pepper
¼ cup Carrots, raw
2 cloves Garlic, raw
1 (15 ounce) can Tomato products, canned, sauce
½ teaspoon Spices, oregano, ground
½ teaspoon dried basil leaves
1 pinch Salt, table
5 medium Courgettes, raw
1 cup Cheese, cottage, creamed, large or small curd
1 Egg, whole, raw, fresh
¾ cup Cheese, mozzarella, part skim milk
¼ cup Cheese, parmesan, grated
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a frying pan over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the pan. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
In the bottom of the prepared baking dish, layer 1/2 the courgette strips. In a bowl, beat together the cottage cheese and egg, and spread over the courgettes. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining courgettes, beef mixture, and mozzarella. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.