Recipe: Zucchini Lasagna (without noodles, using ground beef)

ZUCCHINI LASAGNA

FOR THE SAUCE:
3 cans (8 oz. each) Contadina Tomato Sauce
1 (14.5 oz.) can Contadina Stewed Tomatoes, undrained
1/2 tsp. salt
1/2 tsp. granulated sugar
1 tsp. Italian herb seasoning
1/8 tsp. ground black pepper
1 lb. lean ground beef
3/4 tsp. seasoned salt
FOR THE LASAGNA:
6 zucchini squash, sliced 1/8-inch thick
2 cups (8 oz.) shredded mozzarella cheese
1 (15 oz.) carton ricotta cheese
3 Tbsp. grated Parmesan cheese

TO PREPARE THE SAUCE:
Combine tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.

Meanwhile, brown beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture.

TO ASSEMBLE AND BAKE THE LASAGNA:
Butter bottom of 13x9-inch baking dish.

Layer bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.

Bake in preheated 350 degree F oven 45 minutes.

Servings: 7-8
Source: Contadina