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I'm not eating anything that contains
zucchini.
Charles Mims
This is
fabulous!
No Noodle
Lasagna
Ingredients:
- 2 pounds lean ground beef, browned in olive oil
- 1/2 small onion, diced
- 1/2 red or green bell pepper, diced
- 15-16 ounces ricotta cheese
- 2 eggs, beaten slightly
- 8 ounces tomato sauce
- 1/2 small can tomato paste
- 1/2 cup dry red wine
- 2 tablespoons Italian seasoning
- 1/2 teaspoon fennel seed
- fresh chopped parsley
- 5 large mushrooms, sliced thin
- 2 medium zucchini, sliced lengthwise
- 1 pound spinach, steamed
- salt and pepper to taste
- 1-2 cloves garlic, crushed
- 8 ounces mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
Brown the meat in
about 2 Tablespoons olive oil. When meat is nearly done, add the onions
and bell pepper and sauté until the onions just begin to soften. Add
garlic and continue cooking until onions are transparent. Add tomato sauce
and tomato paste along with the red wine. Mix well; add seasonings and
simmer until quite thick.
Beat the eggs and ricotta together with
some fresh chopped parsley, salt and pepper.
Preheat oven to
325°F.
Spray a 9 x 13 baking dish with olive oil or butter flavor
Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top
with sliced zucchini. Spread zucchini with the ricotta mixture, and top
with spinach and mushroom slices. Top that layer with half of the cheeses.
Cover with remaining meat mixture, top with remaining cheese. Bake at
325°F until the cheese is bubbly and starting to get golden (about 35 to
45 minutes.)
Serves 8. 6 carbs per serving.
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