Zucchini Lasagna (No-Pasta Garden Lasagna)

Instructions

1. Preheat the oven to 325°F (165°C). Grease a deep 9×13 inch baking pan with oil or nonstick spray so the zucchini lasagna will release easily after baking.
2. Prepare the zucchini: Slice 2 large zucchini lengthwise into very thin slices. Place the slices in a colander and sprinkle lightly and evenly with 1 tbsp salt. Let the zucchini stand to drain while you prepare the sauce and fillings, then pat the slices dry with paper towels before layering.
3. Make the meat sauce: In a large skillet over medium-high heat, cook and stir 1/2 lb ground beef, 1/2 lb sausage, and 1 1/2 tsp ground black pepper for about 5 minutes. Add 1 diced small green bell pepper, 1 diced onion, and 2 minced garlic cloves. Cook and stir until the meat is no longer pink and the vegetables are softened. Stir in 1 cup tomato paste, 1 (16 oz) can tomato sauce, 1/4 cup red wine, 2 tbsp chopped fresh basil, and 1 tbsp chopped fresh oregano. If the sauce seems too thick, add a small amount of hot water to reach a loose, spoonable consistency. Bring to a boil, then reduce heat and simmer for about 20 minutes, stirring frequently.
4. Prepare the ricotta mixture: In a bowl, combine 1 egg, 1 (15 oz) container ricotta cheese, and 2 tbsp chopped fresh parsley. Stir until well blended and set aside.
5. Prepare the spinach and mushrooms: In a skillet, cook 1 lb fresh spinach over medium heat just until wilted, then drain very well and squeeze out excess moisture; set aside. In the same or a clean skillet, sauté 1 lb sliced fresh Baby Bella mushrooms over medium heat (using a little oil if needed) until they release their moisture and begin to brown; set aside.
6. Assemble the lasagna – first layers: Spread 1/2 of the meat sauce made from beef, sausage, tomato paste, tomato sauce, wine, basil, and oregano over the bottom of the prepared 9×13 inch pan. Arrange 1/2 of the salted, drained zucchini slices in an even layer over the sauce. Spread 1/2 of the ricotta mixture (from ricotta, egg, and parsley) over the zucchini. Add all of the 1 lb wilted spinach in an even layer, followed by all of the 1 lb sautéed mushrooms, then sprinkle with 1/2 of the 8 oz shredded mozzarella cheese (4 oz).
7. Assemble the lasagna – second layers: Spread the remaining 1/2 of the meat sauce evenly over the mushroom and mozzarella layer. Top with the remaining zucchini slices, then the remaining ricotta mixture. Sprinkle the remaining 1/2 of the shredded mozzarella (4 oz) evenly over the top, followed by 8 oz grated Parmesan cheese to cover the surface. Cover the pan tightly with foil.
8. Bake the lasagna: Place the covered zucchini lasagna in the 325°F oven and bake for 45 minutes. Remove the foil, increase oven temperature to 350°F (175°C), and bake an additional 15 minutes, or until the top is bubbling, lightly golden, and the center is hot.
9. Rest and serve: Remove the lasagna from the oven and let it stand for at least 5 minutes to set. Cut into squares and serve warm, making sure each portion includes layers of zucchini, meat sauce, ricotta, spinach, mushrooms, mozzarella, and Parmesan.