Honestly, I cheat on this recipe by using store-bought spaghetti sauce when I am in a hurry.
Most likely, you can use your traditional lasagna recipe and substitute thin strips of zucchini for the lasagna noodles.
There are four layers: 1. Meat and sauce 2. Zucchini strips (noodle layer) 3. Ricotta cheese mixture layer 4. Mozzarella cheese.
- Meat and sauce: When I’m in a hurry, I use Paul Newman’s Green Peppers Spaghetti Sauce. I brown 1 lb. grass-fed ground beef and mix these two together. (If I have some ground sausage, I add ½ lb. of it and delete some of the ground beef.) This is so good, that I seldom take the time to make homemade sauce, but I’m sure it would be better.
- Zucchini strips. Peel zucchini. Slice length-wise thinly.
- Ricotta Cheese layer: 16 ounces ricotta cheese, 4 tablespoons finely chopped fresh parsley, ¾ c of Parmesan cheese, 2 beaten eggs, salt and pepper to taste. Mix this together.
- Mozzarella cheese, shredded
Build in layers. Do this twice.
Bake at 350 for 30-45 minutes. Cover with foil and remove foil for last 10 minutes. Let sit for 5 minutes before serving.