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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 14 |
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From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
1 lb lean ground beef |
1 egg white |
1 cup breadcrumbs |
1/2 teaspoon garlic powder |
2/3 cup skim milk |
5 ounces frozen spinach, thawed and drained |
2 -3 zucchini, thinly sliced |
1 medium onion, sliced and separated into rings |
1 medium green pepper, thinly sliced |
1 (6 ounce) can no-added-salt tomato paste |
1 (8 ounce) can no-salt-added tomato sauce |
1/4 cup water |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried oregano, crushed |
fresh ground pepper |
1/2 cup shredded part-skim mozzarella cheese |
1 cup shredded part-skim farmer cheese |
Directions:
1. Mix together ground beef, egg white, bread crumbs, garlic powder and milk.
2. Pat into a 9x13 inch baking dish- Bake at 350 degrees for 15 minutes; pour off any accumulated fat.
3. Spread spinach over meat.
4. Layer zucchini over spinach and onion and green pepper over zucchini.
5. Mix together tomato paste, tomato sauce, water, basil, oregano and pepper.
6. Pour over layered casserole.
7. Cover with foil and return to oven.
8. Bake until vegetables are tender, about 30 minutes.
9. During last 10 minutes of baking time, remove foil and top with shredded cheeses.
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