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Posts Tagged ‘zucchini’

Serve with: Pasta; sprinkle with grated Parmesan cheese.

Servings: 4
Ingredients:

2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) chopped fresh parsley
1 lb (500 g) lean ground beef
1 onion, finely chopped
1 clove garlic, minced
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) beef stock
1 zucchini, grated
1/2 tsp (2 mL) each dried basil and oregano
Preparation:

In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, cheeseand parsley. Mix in beef. Roll by rounded tablespoonfuls into balls.

Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.

Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.

Add tomatoes, beef stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.

Prep Time: 30 Minutes

Ingredients:
3 Tbsp olive or vegetable oil
1 Zucchini, thinly sliced
1 mushrooms, thinly sliced
2 Tbsp butter or margarine
2 Tbsp all purpose flour
2 cups of Milk
2 cups shredded mozzarella cheese
1 Crushed tomato sauce with herbs
Lasagna Noodles – ( Oven Ready, no boiling required.)
1/2 pound of Ground Beef

Directions:

1. Heat 1 Tbsp oil in large frypan. Cook Zucchini and mushrooms 5 minutes till soft and tender. – Set aside
2. Melt Butter in medium saucepan, Stir in flour and cook. Slowly add and whisk the milk, until a thickened and bubbly mixture is obtained. Remove from heat and stir in 1 cup of mozzarella cheese.
3. Heat 2 Tbsp of oil and add the ground beef, cook ’till browned. Add salt and pepper, crushed tomato with herbs until a juicy red.



4. Place 3 Lasagna noodles in baking pan over tomato sauce  and top ground beef mixture. Add a new layer of lasagna and top with zucchini mixture and cheese sauce. Another layer of Lasagna and top with beef mixture and some more Tomatoes sauce.
5. Cover with foil and bake at 350˚ F for 20 minutes. Uncover and continue baking 15-20 minutes or until bubbling. Let stand for 10 minutes before serving.