No Noodle Lasagna

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Salt

  Table

  1 tbsp or 18g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Pepper

  Spices, black

  1 ½ tsp or 3g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Onions

  Sweet, raw

  1 onion or 331g

• Tomato paste

  Canned, without salt added

  1 cup or 262g

• Tomato sauce

  Canned

  1 cup or 245g

• Red wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Water

  Plain, clean water

  1 cup or 237g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Ricotta cheese

  Whole milk

  15 oz or 425g

• Parsley

  Raw

  2 tbsp or 8g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 ⅝ package (10 oz) or 454g

• Mushrooms

  White, raw

  1 lb or 453g

• Mozzarella cheese

  Whole milk

  8 oz or 227g

• Parmesan cheese

  Grated

  8 oz or 227g

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. 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 well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared 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.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
7. Recipe by: Jill Welch (source: https://www.allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/)

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