Garden Fresh Lasagna

Lasagna made with zucchini slices taking the place of lasagna pasta. Fresh tomatoes taking the place of a jar of pasta sauce. When you take the time to prepare the zucchini, the result will be astounding!

Ingredients

Zucchini, 1

medium Garlic, 3 cloves

Onion, 1 medium

Tomatoes, 4 medium

Ground beef, 1 lb.

Olive oil, 3 tablespoons

Garlic granules, 1 teaspoon

Italian seasoning, 1 teaspoon

Basil, fresh (4 leaves) or dried (1/2 teaspoon),

optional:

Mozzarella cheese, 1 ½ cups Cheeses of your choice: ricotta, cheddar, Parmesan If using ricotta or cheddar, 1 cup Parmesan, ¼ cup

Preparation

Slice the zucchini, lengthwise, ¼ inch thickness.

Lay separately either on a big baking sheet or large platter.

Salt lightly.

Allow to sit for ten minutes.

Prepare the garlic and onion.

Mince and sauté in olive oil.

When lightly caramelized, remove from pan.

Blot the zucchini to remove moisture.

Using the same sauté pan, add a bit more olive oil.

Brown each side of the zucchini.

Remove the zucchini.

In the same sauté pan, brown the ground beef, adding in the garlic and onion you sautéed earlier.

Season with the garlic granules, Italian seasoning and basil, if using.

Add in the fresh tomatoes, crushing them to create a nice meat sauce.

Prepare a casserole dish by oiling the bottom and sides.

The first layer is meat sauce.

Then zucchini.

Then a light sprinkle of Parmesan.

Then a light layer of mozzarella cheese.

Then your third choice of cheese.

I chose cheddar.

Then a second layer of meat sauce.

Then a second layer of zucchini.

The final layer is of all the cheeses.

Cover with foil.

Bake at 350 F for 30 minutes.

Remove the foil and bake another 20 minutes.

The cheese topping will turn a beautiful brown.