ZUCCHINI LASAGNA

ZUCCHINI LASAGNA




1/2 pound ground meat

1/3 cup chopped onion

15-oz. can tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon basil

1/8 teaspoon pepper

4 medium zucchini

8-oz. carton ricotta cheese

1 egg

2 tablespoons flour

1/4 lb. mozzarella cheese, shredded



Brown meat and onion over medium heat in large skillet. Drain excess fat. Add tomato sauce, salt, oregano, basil and pepper and bring to a boil. Reduce heat to low and simmer for 5 minutes. Slice zucchini lengthwise into 1/4-inch thick slices. In a small bowl combine ricotta cheese and egg. Arrange 1/3 of zucchini in bottom of greased 8x12-inch baking pan. Sprinkle with 1 tablespoon flour. Top with all of ricotta cheese mixture and 1/3 of meat mixture. Repeat layers with remaining zucchini and flour. Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375� for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.