Zucchini Lasagna

It’s low carb and gluten free and a great way to use up summer zucchini.

I actually like this lasagna better than traditional lasagna with noodles. It’s so much healthier and quite frankly, zucchini adds much more flavor than pasta noodles.

Zucchini is very full of water and if you don’t take a few precautions, you will end up with watery, liquidy lasagna. Yuck!

There are a few things that can help prevent this. Lightly sprinkle the zucchini slices with salt and let them sit for 10 minutes or so. You will begin to see beads of water form on the outside. Dab them off with paper towels.

Ingredients

• 2 pounds lean ground beef
• 1 pound Italian sausage
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 3 (6-ounce) cans tomato paste
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 zucchini, sliced lengthwise into 1/8-inch thick pieces
• salt
• Olive oil
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 2 cups shredded mozzarella, divided
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large pan, brown ground beef and Italian sausage, crumbling it with a wooden spoon. Once most of pink is gone, add onion. Continue to cook for 2 to 3 minutes to soften the onion some. Add garlic and cook 1 more minute. Drain off any excess liquid/fat.
2. .........................................

for full recipes please see : spicysouthernkitchen.com

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