Zucchini Lasagna (No-Noodle 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**.