Zucchini Lasagna

This is one of them-don't knock it until you try it-recipe.  Zucchini Lasagna.  It feels so big and far healthier than traditional lasagna.  You'll definitely want to add this to the list of healthy recipes!

This recipe has a lot of flavor and you won't even lose a filling and noodles that accompanies a traditional lasagna. At least we are not.  I've tried variations with different vegetables and have been pleased every time.

INGREDIENTS :

• 1 cup Onion, chopped
• 1 Zucchini, sliced thinly
• 1 lb Ground Beef (grass fed or lean meat) or ground turkey
• 1 (24 oz) jar of marinara sauce - I use Rao's or Trader Joe's
• ½ c. fresh shredded Parmesan cheese (optional)
• 1 cup Green Bell Peppers, chopped
• 1 box of mushrooms, sliced (more or less to your liking)
• 1 c. lowfat mozzarella cheese (optional) - can add more to have a cheesier recipe!
• 3 cloves Garlic, minced
• Salt and Pepper, to taste

INSTRUCTIONS :

1. Preheat the oven to 325 degrees.
2. Brown ground beef or ground Turkey in a large pot over medium heat, stirring.
3. Add the garlic, onion and green pepper, and continue to Saute for 5 minutes.
4. Stir in marinara sauce.
5. Bring the sauce to a boil, then remove from heat.
6. Add ¼ c. Parmesan cheese and stir. Set aside the rest.
7. Put a thin layer of sauce in the baking dish.
8. A layer of zucchini and mushrooms over the sauce, then mozzarella cheese.
9. Repeat, alternating layers of sauce, then zucchini and mushrooms.
10. Finish with a layer of mozzarella cheese on top and sprinkle with the remaining Parmesan cheese.
11. Baked lasagna at 325 ° F for 15 minutes, covered with foil.
12. After 15 minutes, remove foil, increase the temperature of 350 ° F and bake for an additional 15 minutes.