2-4 Servings
Ingredients:
1 c to 1.5 cups of Classico Tomato & Basil pasta sauce
.5 c browned ground beef, seasoned to taste (optional)
1 c to 1.5 cups mozzarella cheese, grated
2 medium size zucchini
Mix ground beef & sauce together. Slice zucchini into lasagna noodle like strips, spray cookie sheet with cooking spray. I chopped end slices & added to sauce.
Place zucchini strips on cookie sheet in a single layer, bake for about 5-8 minutes or until soft & flexible at 350 to remove excessive water. ( I forgot this step)
Lightly coat bottom of casserole dish with meat sauce mixture. Place a layer of zucchini.
Cover layer with sauce.
Then add layer of cheese, another layer of zucchini & sauce then cheese. Should have 3 layers, final layer of cheese. Bake at 350 for about 15-20 minutes. Because I forgot to pre-bake zucchini, my lasagna had excess liquid. I had to carefully pour excess out, then put on low broil for 10 minutes.
Although the texture of the zucchini was not the same as pasta, it was delicious & full of flavor. The noodles were never missed! Allow to settle for about 8-10 minutes, it maintain shape fairly well. A drier lasagna will stay in sliced shape.
Hope you enjoy!
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