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Wednesday, August 3, 2011


1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional

Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.

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