Holcombe Family Recipes · holcombefamilyrecipes.com

No Noodle Zucchini Lasagne

Name: No Noodle Zucchini Lasagne
Prep time: 40 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Yield: Serves 8
Ingredients: 2 large zucchini; 1 tablespoon salt; 1 pound organic ground beef or buffalo; 1-1/2 teaspoons ground black pepper; 1 small green bell pepper, diced; 1 onion, diced; 1 cup tomato paste; 1 (16 ounce) can tomato sauce; 1/4 cup red wine; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; hot water as needed; 1 free-range egg; 1 (15 ounce) container ricotta cheese; 2 tablespoons chopped fresh parsley; 1 (16 ounce) package frozen chopped spinach, thawed and drained; 1 pound fresh mushrooms, sliced; 8 ounces shredded mozzarella cheese; 8 ounces grated Parmesan cheese

By PatNovember 13, 2014

Organic Ingredients if possible (suggest Muir Glen tomato products)

prep time: 40 minutes
cook time: 1 hour 25 minutes
total time: 2 hours 5 minutes
makes: Serves 8
difficulty: Hard
category: Main Dish
ingredients: 19

Times and difficulty are estimates only.

A square portion of baked lasagne topped with browned melted cheese and a cherry tomato, sitting in tomato sauce in a dark bowl

Directions

Preheat oven to 325 degrees. Oil a deep 9×13 inch baking pan with coconut oil.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground meat 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.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
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.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for at least 5 minutes before serving.