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Home Ground Beef Recipes / Beef Mince Recipes

Ground Beef and Summer Squash Lasagna

ground_beef_and_summer_squash_lasagna

picture of Ground Beef and Summer Squash Lasagna ready to serve

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This amazing Ground Beef and Summer Squash Lasagna is a very popular dish for potlucks and cookouts. It is a delicious way to use up some zucchini or other types of summer squash.

ground_beef_and_summer_squash_lasagna

Ground Beef and Summer Squash Lasagna

Eleanor CraigEleanor Craig
This amazing Ground Beef and Summer Squash Lasagna is a delicious way to use up some zucchini or other types of summer squash.
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 8 people
Calories 282 kcal

Ingredients
 
 

  • Top view of fresh zucchini2 large zucchini - or other types of summer squash
  • fresh ricotta cheese1 container Ricotta cheese - 15-ounce
  • wooden bowl of salt1 tablespoon salt
  • Raw meat mince1 pound ground beef (minced beef)
  • Ground black pepper pile, paths, top1 ½ teaspoon ground black pepper
  • Fresh green pepper isolated on white background1 small green pepper (green capsicum) - diced
  • white onion1 medium white onion - diced
  • Spoon with tomato paste isolated on white background1 can tomato paste
  • pasta sauce or marinara sauce1 can Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 16-ounce
  • Red wine¼ cup red wine
  • Green basil2 tablespoons basil - chopped
  • Oregano (Origanum vulgare) leaves1 tablespoon oregano - chopped
  • chicken egg1 medium egg
  • parsley on white background2 tablespoons parsley
  • Champignon mushroom1 pound mushrooms - sliced
  • Mozzarella cheese isolated on white background1 bag Mozzarella cheese - 8-ounce, shredded
  • parmesan cheese1 bag Parmesan cheese - 8-ounce, grated

Instructions
 

  • Preheat the oven to 350°F and prepare a 9×13 baking dish.
  • Slice zucchini or summer squash with a cheese slicer into thin slices. Sprinkle lightly with salt and set aside to drain in a colander.
  • Prepare meat sauce. Cook ground beef and black pepper in a large skillet. Add green pepper and onion, cook and stir until meat is no longer pink. Stir in tomato paste, sauce and wine, basil and oregano. Bring to a boil and simmer for 20 minutes.
  • Combine 1 egg, ricotta cheese, and parsley in a bowl.
  • Assemble lasagna. Pour half of the meat sauce into the bottom of the prepared pan. Then layer half of the summer squash slices, half the ricotta mixture, followed by all of the mushrooms, then half of the mozzarella cheese. Repeat by layering the remaining meat sauce, summer squash slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top. Bake for 45 minutes or until golden and bubbly. Let stand for 5 minutes before serving.

Nutrition

Calories: 282kcalCarbohydrates: 18gProtein: 23gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 85mgSodium: 1549mgPotassium: 1196mgFiber: 4gSugar: 10gVitamin A: 1279IUVitamin C: 35mgCalcium: 175mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
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