Zucchini and Ground Beef Lasagna

In a welcome change from all of the heavy lasagna noodles, this recipe may even be a great way to get the kids to eat their veggies. Young and old(er)alike will enjoy this!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 4  large zucchini
• 2  teaspoons olive oil
• 2  garlic cloves, minced
• 1⁄2 cup onion, chopped
• 3⁄4 lb ground beef
• 1 (1 lb) can tomatoes
• 1 (6 ounce) can tomato paste
• 1 (4 ounce) can  sliced mushrooms
• 3⁄4 cup dry red wine
• 1 1⁄2 teaspoons dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
•  salt and pepper
• 8  ounces mozzarella cheese, thinly sliced or 8  ounces mozzarella cheese, shredded
• 8  ounces ricotta cheese
• 1⁄2 cup  grated parmesan cheese

Directions

1. Cut zucchini into strips, 1/4-inch thick.
2. Heat oil, add garlic and onion and cook until vegetables are tender but not browned.
3. Add meat and brown, stirring to keep meat crumbly.
4. Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, and salt and pepper to taste.
5. Simmer, uncovered for 1-1/2 hours.
6. Place half of zucchini strips inside of an oiled, shallow casserole.
7. Top with half of the mozzarella and half of the ricotta.
8. Add half of the meat sauce.
9. Repeat layers.
10. Top with Parmesan cheese.
11. Bake at 350 degrees for 30 minutes or until hot.