Zucchini Lasagna

I have been so excited to post this recipe. We enjoy this lasagna and have even made it for family members who don't follow the Specific Carbohydrate Diet and they loved it as well! One tip I would like to give you before you get your ingredients together for this recipe, is to grate your own block of cheese. This ensures that you won't be getting all the additives that are in pre-shredded bags of cheese.

Ingredients:

 Several Large Zucchini 

Spaghetti Meat Sauce (see previous recipe)

1 lb ground beef

olive oil

mild cheddar cheese

monterey jack cheese

Preheat oven to 325 degrees. Lightly grease 9x13 dish with olive oil. Wash zucchini and cut off ends. Cut lengthwise into thin slices. Lightly salt each slice. Warm olive oil in skillet. Place zucchini slices in skillet -do no overlap the slices- and cook until lightly browned. Flip the zucchini slice over to roast the other side, then set aside. In pot, make spaghetti meat sauce. (See previous post for spaghetti sauce recipe). Grate your cheddar and monterey jack cheese. Layer the sauce, zucchini, and cheese. Cover dish with aluminum foil and bake for 30 minutes. Let stand 5 minutes before serving.