Tuesday, 12 August 2014

Cucumber Lasagna

  • 2 large cucumbers
  • 16oz lean ground beef
  • 500g 1% cottage cheese 
  • 8oz sliced or shredded mozzarella cheese
  • parmesan cheese
  • 640 mL tomato pasta sauce

  1. Preheat oven 375 F
  2. Slice cucumbers vertically to make long, thick slices
  3. In a large pot, cook beef on medium heat until it just becomes brown
  4. In a large casserole, put a layer of tomato sauce on the bottom
  5. Put a layer of cucumbers on top of the sauce, then a layer of beef, then a layer of mozzarella cheese
  6. Repeat these alternating layers until you reach the middle of the pan. Replace the mozzarella cheese with a layer of cottage cheese this time
  7. Then, repeat alternating layers until you reach the top. You can have a full layer of mozzarella cheese on top, or you can leave the cucumber and beef visible like I did. Sprinkle some cubed mozzarella cheese, and some shredded parmesan to add extra texture.
  8. Bake for about 40 minutes or until beef is completely cooked

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