Zucchini Lasagna With Beef and Sausage

Recipe View 10 mins In a large skillet over medium heat, cook and stir ground beef, Italian sausage, onion, and garlic until the meat is crumbly and no longer pink. (Approximately 10 minutes)

Recipe View 30 mins Drain grease and stir in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Recipe View 10 mins In a bowl, mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.

Recipe View 15 mins Place 1/3 of the zucchini strips into the bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.

Recipe View 1 hrs Bake in the preheated oven until lasagna is bubbling and top is browned. (Approximately 1 hour). If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted. (5 to 10 more minutes)

Recipe View 10 mins Let casserole stand 10 minutes before serving.