This lasagna recipe is a great way to have your cake (or lasagna) and eat it too.  Zucchini Lasagna uses long thin slices of fresh zucchini in place of lasagna pasta noodles and as a result saves you the carbs.  This recipe is full of flavor and cheese so you will definitely be satisfied and the texture of the zucchini is so close to pasta that you probably won’t even miss it.

Zucchini Lasagna

3 lbs. ground beef

1 med. onion, finely chopped

3 fresh garlic cloves, finely minced

1 c chopped celery

1 large bell pepper, chopped

2 sprigs fresh rosemary

2 t fresh thyme

2 t finely chopped fresh basil

1 T chili powder

1 t garlic powder

1 t onion powder

1 c red wine

6 c. tomato sauce

3 T finely minced fresh flat leaf parsley

1/2 t paprika

1/2 t garlic powder

1/4 t onion powder

1 lb. ricotta cheese

1 lb. shredded mozzarella

2 large fresh zucchini, thinly sliced length wise

salt and pepper to taste

In a large kettle, sauté the onions and garlic in about 2 T olive oil.  When translucent, add the celery and bell pepper and continue to cook for 5 minutes.

Add the ground beef, break up and sauté until brown.

Add the fresh rosemary, thyme, chili powder, garlic powder, onion powder, tomato sauce and red wine.  Continue to cook, stirring occasionally, until thick and rich.

In a med. bowl, combine the ricotta cheese, flat leaf parsley, garlic powder, and onion powder.  Mix well and set aside.

Layer a large casserole dish with meat sauce, ricotta mixture, mozzarella cheese, and zucchini slices.

Repeat until the casserole dish is full (usually about one repeat).  Top with ricotta mixture and shredded

mozzarella cheese.

Bake in a 350 degree F oven for 1 hour or until the cheese on top is bubbly and golden brown.

Remove from oven and allow to rest for 20 – 30 minutes before serving.  Serve with a mixed green salad and a nice glass of wine.