Lasagne

Ingredients:
2 large zucchini prepared as “Zoodles”
1 pound ground beef
1 small green pepper, diced
1 small onion, diced

Lasagna made with zucchini noodles

Lasagna made with zucchini noodles

3 cups Easy Tomato Sauce
1 tsp black pepper
1/2 tsp. fennel (optional)
2 T. fresh, chopped basil
1 T. fresh oregano
1 egg
15 oz. ricotta cheese
16 oz. frozen chopped spinach, thawed and drained
8 oz. mozzarella cheese, shredded
8 oz. Parmesan cheese, grated

Directions:
Cook ground beef in large skillet over medium high heat for 5 minutes. Add green peppers and onion and continue to cook and stir until meat is no longer pink. Add minced garlic. Stir in tomato paste, tomato sauce, optional wine and black pepper. Add hot water if sauce is too thick. Bring to a boil, reduce heat and simmer sauce for about 20 minutes. Stir frequently.

Meanwhile, mix together egg, ricotta and parsley.

To assemble lasagne, make three layers into a greased 9×13 pan.
1st layer:
1/3 of the meat sauce into bottom of pan
1/3 of the zucchini “Zoddles”
1/2 of the ricotta mixture
1/2 of the spinach
1/3 of the mozzarella
1/3 of the parmesan
2nd layer:
1/3 of the meat sauce
1/3 of the zucchini “Zoddles”
1/2 of the ricotta mixture
1/2 of the spinach
1/3 of the mozzarella
1/3 of the parmesan
3rd layer:
1/3 of meat sauce
1/3 of zucchini “Zoddles”
1/3 of mozzarella
1/3 parmesan
Cover with a lid or foil that has been sprayed with oil.
Bake 25 minutes. Remove foil and bake another 25 or until browned and bubbly. Let stand 10 minutes before serving.

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