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Hearty Beef and Zucchini Lasagna
By
Laura B LaValle
4 medium zucchini, sliced lengthwise
1-2 pounds ground beef (for the purist it should be organic, grass-fed ground beef)
1 small onion, chopped
2 tbsp. olive oil
2 cups prepared spaghetti sauce (or2 cups tomato sauce with Italian seasonings)
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. sea salt
1 cup sliced mushrooms (optional)
1 green pepper, diced (optional)
1 ˝ cups shredded or grated hard cheese
˝ cup feta cheese*Select organic ingredients for optimal nutrition.
Preparation
Steam zucchini until slightly tender. Drain water. Sauté mushrooms and green pepper in cooking oil until tender. Set aside. In separate pan, cook ground beef and onion until browned; drain. Stir in tomato sauce, seasonings, and green pepper and mushroom mixture. Layer half zucchini in bottom of a lightly oiled 13×9 pan. Spoon half of ground beef and sauce mixture over the zucchini. Mix hard cheese and feta cheese. Sprinkle half of the cheese over the beef. Repeat layers of vegetables and ground beef. Top with remaining cheese.Bake uncovered, at 350°F for 30 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Let lasagna cool for 5-10 minutes. Slice and enjoy.
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