No-Noodle Zucchini Lasagna

Ingredients

• 16 ounce tomato sauce canned
• 1  eggs 
• 2 tablespoons basil fresh chopped
• 1 pound mushrooms fresh sliced
• 2 tablespoons parsley fresh chopped
• 16 ounce pkt spinach frozen thawed drained chopped
• 1 small bell pepper diced green
• 1 pound ground beef 
• 1.5 teaspoons ground pepper black
• 15 ounce ricotta cheese low-fat
• 1  onion diced
• 1 tablespoon oregano fresh chopped
• 8 ounces parmesan cheese grated
• 0.3 cup red wine 
• 1 tablespoon salt 
• 8 ounces mozzarella cheese shredded
• 1 cup tomato paste 
• 15 servings water hot as needed
• 2 large zucchini 

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• colander

Directions

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.
3. Sprinkle slices lightly with salt; set aside to drain in a colander.
4. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes.
5. 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.
6. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
7. 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.
8. Spread Parmesan cheese evenly over the top; cover with foil.
9. Bake for 45 minutes.
10. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
11. Let stand for 5 minutes before serving.