Recipe by Casey.Company
This is a recipe I started making several years ago when my parents had an overflow of zucchini from their garden. I replaced the typical lasagne noodles with zucchini strips (by using a mandoline) and now it is one of the most requested dishes I make. We eat it all year round and it is not only so much healthier than typical lasagne - it is ABSOLUTELY DIVINE. I can't tell you how many times people have asked me for this recipe (but it's a lot)!
- 1 lb lean ground meat
- 3 large zucchini (4 medium)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon garlic salt
- 1⁄2 teaspoon italian seasoning
- 2 green bell peppers, cubed (or red bell peppers)
- 1 (30 ounce) jarprepared marinara sauce
- 1 large onion, cubed
- 1 cup shredded mozzarella cheese (you can lessen cheese if you wish)
- 1⁄2 cup grated parmesan cheese
- 1. preheat oven to 350; coat a deep 9x13 (or 8x11) inch baking dish with cooking spray.
- 2. slice zucchini into thin strips with a mandoline. Stop slicing with you see the very center of the zucchini with all the seeds and discard that part. Chop your bell pepper and onion and set aside.
- 3. in a skillet, cook lean ground meat (beef / turkey) with the garlic salt, pepper and Italian seasoning in a large skillet over medium high heat for 5 minutes. Add green pepper and onion; cook and stir. Stir in ½ jar of your store bought marinara sauce. Bring to a low boil; reduce heat and simmer sauce for about 5 minutes, stir occasionally.
- 4. layer lasagna by spreading ½ of the plain jar sauce into the bottom of prepared baking dish. Then layer 1/3 of the zucchini slices, ½ of meat sauce and sprinkle 1/2 cup of the mozzarella cheese. Repeat by layering 1/3 of the zucchini slices and remaining meat sauce and mozzarella cheese. Top with last 1/3 of zucchini slices and remaining plain jar sauce evenly over the top.
- 5. bake for 40 minutes, uncovered. Raise oven temperature to 375, sprinkle your ½ cup parmesan cheese over the top and bake an additional 15 minutes. Let stand for 5 minutes before serving.
- note: if you are prepping the lasagna ahead of time and storing it in your refrigerator before baking it, you will need to remove some of the liquid that forms with a baster before putting it into the oven.