This lasagna will be a crowd pleaser! Take it to your next holiday event or potluck and everyone will ask you for the recipe!
- 16 oz. marinara sauce
- 1/4 onion chopped
- 2 cloves garlic minced
- 1 lb ground beef or italian sausage
- 1 cup sliced mushrooms (optional)
- 1/2 tsp cinnamon
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 large zucchini sliced thin
- 3 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 tbsp parsley for garnish
- 1 tbsp. avocado oil
PRE-MAKE and FREEZE our Marinara sauce so it is ready to go. RECIPE HERE.
On medium high heat add onion and oil to skillet and cook for a couple minutes until onion is soft. Add mushrooms, garlic and beef and/or sausage and break up it up with a MASHULA.
Cook until the meat is no longer pink. Add in seasonings and lower the heat.
prepare the zucchini by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
Preheat oven to 375 F degrees and using a 9×13 inch baking dish, begin to assemble the lasagna by starting with a layer of zucchini slices. Top the zucchini layer with a bit of mozzarella cheese and then a layer of meat and then a layer of sauce. Repeat so that you end up with about 3 layers of zucchini.
Top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese and dried parsley over the top.
Bake in the oven for about 30-40 minutes or until the top is starting to get golden and the cheese is bubbly with brown parts.