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Sunday, January 16, 2011

Zucchini Lasagna

Zucchini Lasagna
2 med. zucchini
2 c. fresh sliced mushrooms
1 pkg. sliced Mozzarella cheese
2 eggs, beaten
1 to 2 lbs. hamburger
1 onion, chopped
2 cans tomato sauce
Salt & pepper to taste

Wash zucchini and slice 1/4 inch thick. Dip in egg and roll in flour. Brown in skillet with oil until all zucchini is browned. Brown hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of zucchini and add Mozzarella to the top. Cook on low until cheese melts. About 250 degrees for 20 minutes or so. Eggplant may be substituted for zucchini.

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