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Ingredientes
- 2 lb lean grnd beef browned in
- 2 Tbsp. extra virgin olive oil
- 1/2 sm onion diced
- 1/2 x red or possibly green bell pepper diced
- 16 ounce ricotta cheese
- 2 x Large eggs beaten slightly
- 8 ounce tomato sauce
- 1/2 sm can tomato paste
- 1/2 c. dry red wine
- 2 Tbsp. Italian seasoning
- 1/2 tsp fennel seed
- Â Â Minced fresh parsley to taste
- 5 lrg mushrooms sliced thin
- 2 med zucchini sliced lengthwise
- 1 lb spinach steamed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x garlic clove - (to 2) crushed
- 8 ounce mozzarella cheese shredded
- 1/2 c. shredded parmesan cheese
Direcciones
- Brown the meat in about 2 Tbsp. extra virgin olive oil. When meat is nearly done, add in the onions and bell pepper and saute/fry till the onions just begin to soften. Add in garlic and continue cooking till onions are transparent. Add in tomato sauce and tomato paste along with the red wine. Mix well; add in seasonings and simmer till quite thick.
- Beat the Large eggs and ricotta together with some fresh minced parsley, salt and pepper.
- Preheat oven to 325 degrees.
- Spray a 9- by 13-inch baking dish with extra virgin olive oil or possibly butter flavor Pam. Spread 1/2 of the meat mix in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mix, and top with spinach and mushroom slices. Top which layer with half of the cheeses. Cover with remaining meat mix, top with remaining cheese. Bake at 325 degrees till the cheese is bubbly and starting to get golden brown (about 35 to 45 min.)
- This recipe yields 8 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 8 servings | |
| Calories 550 | |
| Calories from Fat 323 | 59% |
| Total Fat 35.99g | 45% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 1.07g | |
| Cholesterol 174mg | 58% |
| Sodium 680mg | 28% |
| Potassium 1094mg | 31% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.65g | 3% |
| Protein 42.01g | 67% |
