Zucchini Lasagna

As I said in Last nights post I was very busy with my Zucchini usage yesterday!

I made three 8x8 lasagna that were so simple and easy!  Basically you just make your regular lasagna but instead of noodles I slice my zucchini length wise and use them.

You can Google for zucchini lasagna for hundreds of receipts..but here's mine for 3 pans..(remember you can freeze it!)

• 1.5 pounds of meat (I use lean ground chuck and sweet sausage =.75 pounds of each)
• 4 cups of low fat mozzarella cheese
• 1 cup of chopped onion
• 1 chopped green pepper
• 1 Jar of you choice of tomatoes sauce
• 1 Large Zucchini sliced lengthwise 1/4inch long – lay the  slices on paper towels to dry
• Low fat ricotta cheese
• Italian seasoning
• Parmesan cheese
• 1 can of Diced tomatoes

Start by browning your meat in a pan with the slights amount of EVOO.  Midway thru add in the onions and peppers.  Lightly cover each lasagna pan with some of the tomatoes sauce.  Drain any oil from the meat once fully cooked and add remaining sauce.  Remove from the heat.

Now in the lasagna pans layer zucchini slices across the pan.  Top with ricotta cheese and 1/3 of the meat mix.  Sprinkle each with 1 cup of mozz cheese before sprinkling with Italian seasoning. 

Top with another layer of zucchini, 1/3 of diced tomatoes and remaining mozz. cheese.  Top each with Italian seasoning and parmesan cheese.

Bake till the zucchini is tender it took about 40 minutes at 325 for ours.  But it was refrigerated overnight so it was chilled!