Zucchini lasagna

This recipe will feed four. Select a uniform shaped zucchini, medium size. I prepped the zucchini first and cut out the center slice. You could peel the skin, but if you cut the zucchini 1/8 inch wide, the skin is not cumbersome to eat.

Ingredients

Zucchini, medium

Ground beef, 1 lb.

Spaghetti sauce, 1 jar

Onion, 1/2 chopped

Garlic cloves, 3 chopped

Bell pepper, 1 small, chopped

Olive oil, 2 tbsp

Worcestershire sauce, 2 tsp

Ricotta, 1-1/2 cups

Mozzarella, 1-1/2 lbs, grated

Basil, dried, 2 tbsp

Parmesan, ¼ cup

Egg, 1

Salt & pepper, to taste

Preparation

Slice zucchini with a mandolin or knife. Cover large baking sheet with parchment paper. Lay zucchini slices in single layer on parchment paper. Salt both sides, allow to sit for 10 minutes, blot dry. Bake at 375 F for 10 minutes. Remove from oven, blot dry again, set aside. Brown ground beef to your liking with onion, garlic, bell pepper. Season with Worcestershire sauce. Stir in spaghetti sauce and simmer. Mix ricotta with egg, ­Parmesan and basil. Layer ingredients as you wish. I start with meat, then add zucchini slices, ricotta and mozzarella. Do a second layer of zucchini slices. Repeat layers. Top with a generous layer of mozzarella. Bake at 375 F for 45 minutes.