Anne (Demberger) Kees
1# Ground chuck
2 (16 oz) cans Whole tomatoes, undrained and chopped
2 Bay leaves
2 cloves Garlic, crushed
1 (6 oz) can Tomato paste
1/3 c Chopped onion
¼ c Chopped fresh parsley
¼ tsp Salt
¼ tsp Pepper
¼ tsp Dried whole thyme
¼ tsp Dried whole basil
6 medium Zucchini, about 2-1/2#), unpeeled and thinly sliced
1 c (4 oz) shredded Mozzarella cheese
Vegetable cooking spray
Cook beef in a skillet until browned, stirring to crumble; drain off pan drippings. Stir in tomatoes, bay leaves, garlic, tomato paste, onion, parsley, and seasonings; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Remove bay leaves.
Layer half each of zucchini, meat sauce, and cheese in a 13x9x2” baking dish coated with cooking spray; repeat layers, except cheese. Bake, uncovered, at 375˚ for 35 minutes. Top with remaining cheese, and bake 5 minutes. Let stand 10 minutes.
Yield: 8 servings (about 212 calories per serving)
We all visited Anne and Harvey at their farm on Pumpkin Run sometime around 1986 or 7. It took some doing to find their home. It was a white house next to a cornfield. We drove in circles and waved to the same neighbor several times. After a while, we felt like he was an old friend. Anne had arranged for a neighbor to give the kids a tractor ride. During that visit, Anne served this lasagna for dinner. Sure was good.