N**GF Zucchini Lasagna
- 4 small zucchini sliced
- 2 carrots shredded
- 1 onion chopped
- 1 pepper chopped (optional)
- fresh spinach chopped (optional)
- 4 cloves garlic crushed
- 8 oz. mushrooms cleaned and sliced
- 1/2 lb. browned ground beef or sausage (optional)
- spaghetti sauce
- 1 lb. ricotta cheese mixed with 1 egg
- 1/2 lb. shredded mozzarella cheese
Lay zucchini out on paper towels and sprinkle with salt. Let sit for about 15 minutes. Pat zucchini dry with fresh paper towels absorbing as much moisture as possible. In the meantime, sauté carrots, onion, garlic, pepper and mushrooms. Season with salt and pepper to taste. Continue cooking until most of the moisture is cooked out of the vegetables, about 15 minutes also. Toss spinach in pan until wilted and water removed.
Pour some spaghetti sauce on the bottom of a 9 x 13 pan. Lay zucchini in a single layer on the bottom then a layer of ricotta cheese, some mozzarella cheese, the cooked vegetables, the beef, more ricotta, mozzarella then top layer of zucchini. Top with more spaghetti sauce and sprinkle mozzarella on top. Bake at 350 degrees for about an hour.
You may want to mix a little cornstarch or coconut flour with the sauce to help thicken things.