Ingredients

The following ingredients have 8 Servings
  • 1 lb lean ground beef
  • 1 cup green bell pepper (chopped)
  • 1 cup yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 (24 oz) jar of marinara sauce
  • salt and pepper (to taste)
  • 1 large zucchini (sliced thinly (if using organic, you may need 2-3))
  • 8 oz. fresh mushrooms (sliced)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese

Instruction

  • Preheat oven to 350 degrees. Set aside a 13x9 inch baking dish or one of similar size.
  • Brown the ground beef in a large skillet over medium heat, crumbling as you go. Add in the garlic, onion, and green pepper, and continue to sauté for 5 minutes until veggies soften.
  • Stir in the marinara sauce and bring to a boil. Season with salt and pepper to taste. Reduce heat to low and stir in 1/4 cup parmesan cheese. Remove from the heat.
  • Place a thin layer of the sauce (about 1/2 cup) in the baking dish. Layer zucchini and mushrooms over sauce, then mozzarella cheese.
  • Repeat, alternating layering of sauce, then zucchini and mushrooms, and mozzarella. I get about two layers. Finish with a layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
  • Bake lasagna in the preheated oven for 15 minutes, covered with foil. After 15 minutes, remove foil and bake for an additional 15 minutes until cheese is melted and bubbly and edges of lasagna are golden brown.