Steps to Make Curry Summer Pal

Summer Lasagna

Tender chicken breast with sweet rambutan and pineapple in a spicy curry broth makes for the perfect summer dish.

Recipe Summary Summer Lasagna

Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.

Ingredients | Curry Summer Pal

1 pound ground beef

½ cup chopped onion

½ cup chopped green bell pepper

¼ cup finely chopped carrots

2 cloves garlic, minced

1 (15 ounce) can tomato sauce

½ teaspoon dried oregano

½ teaspoon dried basil

salt and pepper to taste

5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.

1 cup cottage cheese

1 egg, beaten

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.

In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.

Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Info | Curry Summer Pal

prep: 15 mins cook: 1 hr additional: 10 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Summer Lasagna

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