Lasagnia with zuccini squash

2.81 cup Ragu Traditional Spaghetti Sauce (tomato sauce)
1.81 cup Great Value Italian Stewed Tomatoes with Basil, Garlic, and Oregano
48.0 oz Ground beef, lean
8.0 cup Zuccini Squash
14.0 serving Great Value Mozzerella Cheese (shredded/part skim)
8.0 serving Great Value - Mild Shredded Cheddar Cheese

Brown beef when done add tomato sauce take about 3 squash peel and slice thin take a cooking stone and put a layer of olive oil on it then put the squash slices on the stone apply more olive oil on top. The olive oil is to prevent them from sticking to the stone. Cook squash in oven until soft cook at 350°. When squash is done take a large dish pan put some meat and 1 1/2 cups mozzerella then layer squash put more meat on the squash then add one cup of mild cheddar and one cup of mozzerella add another layer of squash another layer of meat and another 1 cut of each chease place in over on 350° when the cheese is melted its done let cool and enjoy.

Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user KRISTENEVE.