Zucchini Beef Lasagna

Name: Zucchini Beef Lasagna
Ingredients: 1 pound lean ground beef (90% lean); 2 garlic cloves, minced; 2 cans (8 ounces each) no-salt-added tomato sauce; 1/2 cup water; 1 can (6 ounces) tomato paste; 2 bay leaves; 1 teaspoon minced fresh parsley; 1 teaspoon Italian seasoning; 1 package (16 ounces) lasagna noodles, cooked, rinsed and drained; 1 cup fat-free cottage cheese; 1 small zucchini, sliced and cooked; 1 cup reduced-fat sour cream

12 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup reduced-fat sour cream

Directions

1

In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes.
2

Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce.
3

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.