Ingredients
1 lb ground beef
¾ cup onions, chopped
2 tbsp olive oil
28 oz. Italian tomatoes
6 oz. tomato paste
2 cups water
4 tbsp parsley, chopped
1 tsp salt
1 tsp garlic powder
½ tsp pepper
½ tsp oregano
8 oz lasagna noodles
1 lb cheese, cottage or ricotta
8 oz mozzarella cheese, shredded
1 cup Parmesan cheese
3 boiled eggs, sliced
2 cups zucchini, thinly sliced
Preparation
In large heavy pan, lightly brown beef and onion in oil.
Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes.
Meanwhile, cook lasagna noodles as directed. In 9x13-inch baking pan, spread about 1 cup of sauce.
Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan.
Bake at 350 degrees F for 40 to 50 minutes, or until lightly browned and bubbling.
