Zucchini Lasagna

Zucchini Lasagna


3-4 cups tomato sauce (recipe follows)

2 medium zucchinis, sliced into ribbons with a vegetable peeler

16 oz container of ricotta cheese

8 oz shredded mozzarella cheese

2 cups sliced mushrooms

Quick Meaty Tomato Sauce

3 lbs ground beef or pork or a combo of both

3 cloves garlic, peeled and chopped

1 can tomato paste

2 cans diced tomatoes

1 Tbl chopped fresh oregano

Salt and pepper to taste

  1. Make the tomato sauce.

    1. Brown the ground meat in a medium saucepan or saute pan over medium-high heat.

    2. Add the garlic and cook until it starts to brown slightly.

    3. Add the tomato paste and diced tomatoes. Stir, and bring to a simmer.

    4. Add the oregano, salt, and pepper. Simmer on low for 10 minutes.

    5. Turn off the heat and set aside.

  2. Assemble the lasagna.

    1. Preheat the oven to 350F

    2. Spread about a cup of sauce to the bottom of a large casserole dish.

    3. Place one even layer of the sliced zucchini on top of the sauce

    4. Spread about half of the Ricotta cheese on top of the zucchini layer, and sprinkle half of the mozzarella on top of that.

    5. The next layer should be all of the sliced mushrooms, followed by another layer of sauce, and another layer of zucchini.

    6. Finish layering with any remaining sauce, ricotta, and mozzarella (the cheese should be on top).

  3. Finish it!

    1. Place the lasagna in the preheated oven for about 20-30 minutes.  The sauce should be bubbly and the cheese should be melted and slightly brown on top.

    2. The meat sauce is already cooked, so you’re really just heating it through.

  4. Allow to cool slightly before enjoying.

While layering I was thinking that this would be just as good if I had chopped the zucchini into bite-sized pieces and stirred it with the meat sauce and mushrooms. Then I could have plopped all of that into the casserole dish, topped with the cheeses and called it a day. Maybe next time.

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