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Updated November 28,  2018

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Zucchini Squash Lasagne
From the kitchen at Almira

Prep Time: 1 1/4 hr
Total Time: 2 1/2 hrs

1 lb ground beef 
1 lb bulk pork sausage 
3 (8 ounce) cans tomato sauce 
2 garlic cloves, minced 
1 teaspoon Italian seasoning 
1 teaspoon salt 
1/2 teaspoon pepper 
3 eggs 
1 cup Italian bread crumbs
3 tablespoons minced fresh parsley 
1 Tub Ricotta cheese 
1 lg fresh Zucchini
1 lg fresh Squash
1/2 cup grated Parmesan cheese 
12  lasagna noodles, cooked and drained 
1 lb shredded mozzarella cheese 

In a skillet, cook beef and sausage over medium heat until no longer pink; drain. 
Add the next seven ingredients. 
Simmer, uncovered, for 1 hour, stirring occasionally. 
In a bowl, combine the eggs, bread crumbs, parsley, ricotta and Parmesan. 
Thinly slice zucchini and squash
Spread 1 cup of meat sauce in an un-greased 13 x 9 baking dish. 
Layer with 3 or 4 noodles, Ricotta Cheese, 1 cup of mozzarella, 3 or 4 noodles, 2 cups of meat sauce, Zucchini and Squash slices and 1 cup of mozzarella. 
Top with remaining noodles, meat sauce and mozzarella (dish will be full). 
Cover and bake at 375F for 50 minutes. 
Uncover, bake 20 minutes longer and let stand 15 minutes before cutting.