1 large onion chopped
2-3 cloves garlic minced
1 lb lean ground meat (beef, turkey or pork)
1 tsp Italian seasoning
Salt & Pepper to taste
1 jar of pasta sauce
3 large Zucchini
3 cups mozzarella cheese shredded
2 cups mushrooms slices, I used white mushrooms
1 Egg, scrambled
1 1/2 cups ricotta cheese
1/2 cup Parmesan cheese grated
Preheat the oven to 375F and prepare a 9×13 baking dish.
Combine ricotta cheese, Parmesan cheese, egg and Italian seasoning in a small bowl. Salt and pepper to taste and set aside.
Add the ground meat to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and break the ground meat with a wooden spoon. Cook until the meat is no longer pink. Add Italian seasoning. Cook for a couple more minutes. Add pasta sauce, stir and simmer for 10 to 15 minutes.
While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandolin. Slice the zucchini so they are about 1/8 of an inch in thickness.
Start with a layer of zucchini slices. Top the zucchini layer with a bit of ricotta cheese mixture and then a layer of mushroom slices. Next add a layer of the meat sauce, followed by mozzarella cheese. Repeat so that you end up with 3 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle parmesan cheese over the top. (I used mozzarella balls)
Bake for about 40 to 50 minutes or until the top is golden and the cheese is bubbly. Allow the lasagna to sit and settle for about 15 to 20 minutes before slicing into it and serving.
Place your baking dish on a sheet pan to avoid spillage in your oven.