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Layered Zucchini Ragu Bake

 1 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 1 hr 50 min
  • Servings 10

Enjoy this layered zucchini ragu bake that’s made with potatoes, ground beef and cheese – a delicious dinner.

Ingredients

3
lb small zucchini (about 9), cut lengthwise in half
2 1/2
teaspoons salt
2
large baking potatoes (about 2 lb)
1 1/2
lb lean (at least 80%) ground beef
2
large onions, chopped (2 cups)
1/4
cup dry red wine or beef broth
1
cup crushed tomatoes (from 28-oz can), undrained
2
tablespoons tomato paste
1/2
teaspoon freshly ground pepper
6
tablespoons butter or margarine
6
tablespoons Gold Medal™ all-purpose flour
3
cups milk
2
teaspoons chopped fresh rosemary leaves
4
cloves garlic, finely chopped
2
cups shredded Parmesan cheese (8 oz)

Directions

  • 1 Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
  • 2 Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
  • 3 In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
  • 4 In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
  • 5 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
  • 6 Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
399
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
),
Sodium
1116mg
1116%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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