Original recipe makes 1 - 9x13 inch baking dishChange Servings

 2 large zucchini

 1 tablespoon salt

 1 pound ground beef

 1 1/2 teaspoons ground black pepper

 1 small green bell pepper, diced

 1 onion, diced

 1 cup tomato paste

 1 (16 ounce) can tomato sauce

 1/4 cup red wine

 2 tablespoons chopped fresh basil

 1 tablespoon chopped fresh oregano

 hot water as needed

 1 egg

 1 (15 ounce) container ricotta cheese

 2 tablespoons chopped fresh parsley

 1 (16 ounce) package frozen chopped spinach, thawed and drained

 1 pound fresh mushrooms, sliced

 8 ounces shredded mozzarella cheese

 8 ounces grated Parmesan cheese


Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

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.

Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

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.

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.