This recipe is a tasty way to make lasagna if you want to cut down on carbs or just want to use up all the zucchini from your garden!
Portion size8 servings
thawed and drained
1. Preheat the oven to 325 degrees F. Grease a deep 9x13 baking pan. 2. Slice zucchini lengthwise into very thin slices. Sprinkle with salt and set aside to drain in a colander. 3. To prepare the meat sauce, cook and stir the ground beef over medium high heat for 5 minutes; drain if necessary. Add the black pepper, green pepper, and onion. Cook until meat is no longer pink. Stir in tomato paste, tomato sauce, red wine, basil, oregano, and garlic. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. 4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until combined. 5. Add butter to a skillet and cook with mushrooms over medium high heat until softened and lightly browned. 6. To assemble lasagna, spread 1/2 the meat sauce into the bottom of the pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. 7. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F and bake an additional 15 minutes. Let stand 5 minutes before serving.