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Zucchini Lasagna

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Zucchini Lasagna

Utensils:

Electric Skillet, Large Skillet Small skillet, 10″ Saute Pan
 
Ingredients:

  • 1 small sweet potato, peeled and cut in half lengthwise
  • 1 medium zucchini,
  • 1 medium vidalia or yellow onion, sliced thinly
  • 1 jar Rao’s (or other) Tomato-basil or Marinara Sauce (or Arrabbiata if you like spicy)
  • 1 lb. sautéed grassfed ground beef
  • 1 1/2 Cups shredded Mozzarella

Directions:

  1. Using Mandolin, slice potato in half moon
    slices and zucchini lengthwise.
  2. Spread thin layer of sauce on bottom of pan, then layer of sweet potatoes, then zucchini, then onion.
  3. Cover with meat, then half the sauce and half the cheese.
  4. Repeat and make sure all meat is covered by sauce Bake uncovered 45 minutes.
Categories:
MDR Healthy Cooking
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