Zucchini Lasagna

INGREDIENTS

• 2 large or 3 medium zucchini
• 1 Tbsp salt
• 1 lb ground beef
• 1/2 tsp pepper
• 2 onions, diced
• 1 large can tomato paste
• 1 16 oz can tomato sauce
• 1/4 c red wine
• 2 tsp dried basil
• 1 tsp dried oregano
• hot water as needed
• 1 egg
• 1 15 oz container ricotta
• 2 tsp dried parsley
• 1/4 tsp garlic powder
• 1 box frozen chopped spinach, thawed and drained
• 16 oz mushrooms, sliced
• 2 c shredded mozzarella
• 1.5 c shredded Parmesan

PREPARATION

1. Heat oven to 350
2. Slice zucchini lengthwise to form flat rectangular slices
3. Lightly salt and set in colander to drain.
4. Cook and stir beef and pepper in a large skillet over medium-high for five minutes.
5. Add onion. Cook until meat is no longer pink.
6. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding hot water if needed.
7. Bring to a boil; reduce heat and simmer 20 minutes.
8. In medium bowl, combine egg, ricotta, parsley, and garlic powder.
9. Spread half of meat mixture in bottom of 13" x 9' pan.
10. Layer:
    • half the zucchini
    • half the ricotta mixture
    • all the spinach
    • all the mushrooms
    • half the mozzarella
    • remaining meat sauce
    • remaining zucchini
    • remaining ricotta
    • remaining mozzarella
    • Parmesan cheese
11. Cover with foil. Bake 45 minutes.
12. Remove foil. Raise oven to 375.
13. Bake 15 minutes.
14. Let stand 5 minutes before serving.

( adapted from allrecipes.com )

-- JMag Guthrie - 2017-01-14