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My Uncle Walt and Aunt Helen gave us some amazing zucchini from their garden.  I know its hot outside but I needed comfort food. Zucchini substituted for traditional noodles. It was delish!!

Zucchini Lasagna:

-1 tablespoon Olive oil

-2 cloves Garlic

-¾ pound Ground Beef, turkey or chicken

-Salt and Pepper

-1 28-ounce can Marinara sauce

-4 Zucchini, sliced 1/4 inch thick

-2 cups mushrooms, sliced

-1 15-ounce tub of Part Skim Ricotta

-10 ounces Frozen Spinach

-2 cups shredded mozzarella

-½ cup Grated Parmesan

-1 egg

Directions:

1.) Preheat oven to 350

2.) Place sliced zucchini on a non stick baking pan Salt both sides Roast for 10 minutes Heat oil in a pan cook ground meat with garlic & onion. Add mushrooms a marinara.

3.) Mix egg, spinach, ricotta & 1 cup mozzarella Add a layer of sauce to a 9x13 casserole dish Start layering your roasted zucchini , cheese and sauce. Top with Parmesan and remaining mozzarella.

4.) Bake for 40 minutes until hot and bubbly. Let it sit for 20 minutes before cutting It may be a little watery because the zucchini does not soak up the liquid like traditional lasagna noodles.

The flavor and texture is yummy. Even better the second day!

Enjoy!

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