Monday, February 20, 2017


I like to do some cooking on weekends in preparation for the week ahead when there is less time to cook supper.  I had some zucchini in the fridge and other vegetables along with some frozen ground beef.  I decided to make a lasagna without the noodles.  I didn't have any ricotta or cottage cheese nor mozzarella but I had frozen shredded herb cheddar along with parmesan in the fridge.  I knew that skipping the ricotta cheese would not be a hardship.  I used both fresh and frozen tomatoes to make the tomato sauce.  I added a bit of corn starch to thicken it.  Instead of fresh tomatoes you could use a can of tomato sauce.

In making this lasagna I had some ingredients leftover after assembling it in the large pan.  I used what was left and made a mini one layer lasagna in a small pan and froze it without baking for a future supper.  For a future supper, I will just need to bake it frozen and will pat myself on the back for planning ahead.

Sliced zucchini and mushrooms

Beef and vegetables sautéing. Then the tomato mixture was added to the pan.

Zucchini layer, followed by spinach and mushroom.

Second layer of meat, then zucchini followed by two kinds of cheese. 

Just out of the oven.


1 pound lean ground beef
1-2 tbsp oil, e.g. olive, avocado
1 onion diced
2 stalks celery, diced
1 coloured pepper, chopped
I small can tomato paste
5 tomatoes
1 tbsp corn starch
1 small package of frozen spinach, thaw and drained in a colander
3 zucchini, cut into thin slices
5-6 mushrooms, thinly sliced
1/2 tsp of dried oregano and 1/2 tsp dried basil or 1/2 tsp mixture of Italian herbs
6-8 ozs shredded cheese
1/3 - 1/2 cup grated parmesan cheese
salt and pepper to taste

Sprinkle the sliced zucchini with some salt and place in a colander to drain.  Let it sit while you assemble the ingredients and do the initial cooking.  In a large frying pan, heat the oil to high, add the ground beef and reduce the heat to medium.  Sauté the meat breaking it up into small pieces and cooking it until the pink is gone.  Sprinkle with pepper.  Add the onion, celery, coloured pepper and oregano/bail or blended herbs.  Cook until the vegetables are softened.  Add salt if so desired.

Into a blender, add the tomatoes and puree. Add the can of tomato paste and blend well. Add the corn starch and blend for another 15 to 20 seconds.  Add the tomato mixture to the frying pan with the beef.  Mix well and let simmer for a few minutes.  Turn the heat off on the frying pan.

Oil a 9 X 13 casserole dish.  Layer about half the beef tomato mixture into the bottom of the pan.  Add a layer of zucchini slices using half of the zucchini slices.  Layer all of the spinach and sliced mushrooms over top of zucchini.  Sprinkle with half of the shredded cheese.  Layer the remaining beef tomato mixture followed by the remaining zucchini.  Top with the rest of the shredded cheese and finish with the parmesan cheese.  Bake covered with foil at 325 degrees F for 45 minutes.  Remove the foil, increase the heat to 350 degrees F and bake for another 10 to 15 minutes.  It is good to let the lasagna sit for 5 to 10 minutes before serving.  Serves 6.

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