2 zucchini 1 tbsp salt 1 lb ground beef 1 12 tsps black pepper (ground) 1 green bell pepper (diced) 1 diced onion 1 cup tomato paste 16 ozs canned tomatoes (sauce) 14 cup red wine 2 tbsps fresh basil (chopped) | 1 tbsp fresh oregano (chopped) hot water (needed) 1 eggs 15 ozs low-fat ricotta cheese (low fat) 2 tbsps fresh parsley (chopped) 16 ozs spinach (frozen chopped, thawed and drained) 1 lb fresh mushrooms (sliced) 8 ozs shredded mozzarella cheese 8 ozs grated parmesan cheese |
| 1 | Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. |
| 2 | Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. |
| 3 | To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. |
| 4 | Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. |
| 5 | To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. |
| 6 | Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. |
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