Meaty Zucchini Lasagna

Source: Hannah M.

Step #1: Zucchini

• 1 large zucchini

Shredded zucchini in food processor. Sprinkle with a little salt and drain off excess fluid. (Next time I won't drain it; maybe the lasagna will be a little more moist.)

Step #2: Meat Sauce

• 1 T. olive oil
• 1 onion, chopped
• 1 pound ground beef
• 2 t. garlic, minced
• 2 t. salt
• 1 t. oregano
• 1/2 t. basil
• 1 t. garlic powder
• 1 t. onion powder
• 1 (26 oz) can Hunt's Garlic & Herb pasta sauce

In a large frying pan, cook beef in oil over medium/high heat. Do not drain off an excess fat. (I did, and it was a little dry.) Add some water to the pan and let the meat simmer for a while, which will make it more tender. Once liquid has evaporated, pour meat into food processor; add pasta sauce and blend until meat is finely ground. Add seasonings. Saute onions and garlic until soft. Add to food processor and pulse until onions are semi-ground. Transfer meat sauce to pan.

Step #3: Noodles

• 9 lasagna noodles, prepared according to the directions on the box.

Step #4: Ricotta

• 2 eggs, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1 (15 oz) carton of ricotta cheese
• 1 T. dried parsley
• 1/4 t. salt
• pepper sprinkles

In a medium bowl mix all ingredients until thoroughly combined.

Step #5: White Sauce

• 1 T. olive oil
• 3 T. flour
• 1-1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 t. salt
• pepper and nutmeg to taste

In a saucepan, add oil and flour. Stir to combine. Add milk once bubbling and stir. Cook until the mixture is thickening, then add cheese. Season to taste with salt, pepper and nutmeg. Set aside.

Step #6: Assembling the lasagna

Grease a 13x9 glass pan.

Place 1/4 of meat sauce on the bottom of the pan and spread it evenly.
Arrange 3 lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; then spread 1/2 of ricotta mixture evenly.
Arrange 3 more lasagna noodles on top.

Pour 1/4 of meat sauce on top of the noodles; spread the other 1/2 of ricotta mixture evenly over it. Over this, sprinkle raw zucchini (thoroughly drained), along with a large handful of shredded mozzarella cheese.
Arrange last 3 lasagna noodles on top.

Spread the last 1/4 of meat sauce on top of noodles. Pour white sauce and spread evenly; you may need to rewarm it so it spreads easier. Sprinkle 3 handfuls of shredded mozzarella cheese over this, a few dashes of grated Parmesan cheese, and parsley flakes.

Bake lasagna at 350 degrees F for about 40 minutes, covered with aluminum foil.
Uncover and bake an additional 20 minutes or till heated through.

OR:
You can also cover it well and place in the freezer for a later date. Just make sure you bake frozen lasagna covered first, and then remove cover and bake until nice and bubbly. Remember to give yourself plenty of time as the frozen lasagna will take quite a bit longer to bake. Let stand for 5- 10 minutes so the filling will not ooze out.