Italian "Sausage" Zucchini Lasagna

Ingredients

• 1 medium zucchini ((roughly 1 1/4 lbs))
• 1 tsp salt
• 1/2 lb ground beef ((85% lean))
• 1 onion, (diced)
• 1 green pepper, (diced)
• 2 tomatoes, (diced)
• 1 (6 oz) can tomato paste
• 1/4 c water
• 2 Tbsp red wine
• 1 bay leaf, (crumbled)
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp whole fennel seeds
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp thyme
• Pinch ground coriander seeds
• 2 c mozzarella cheese, (shredded)

Instructions

1. 1

   Preheat your oven to 350F.

2. 2

   --- Prepare the Zucchini "Noodles" ---

3. 3

   Slice zucchini into ¼” strips. Lay strips on a paper towel and sprinkle salt over both sides. Set aside to sweat for 15-20 minutes.

4. 4

   --- Prepare the Sauce ---

5. 5

   While the zucchini sweats, brown the beef in a large skillet. Add onions and green peppers. Sauté for 3-5 minutes until peppers are soft.

6. 6

   Add remaining sauce ingredients. Simmer, uncovered, 5-7 minutes or until sauce is thick and fragrant. Remove from the heat.

7. 7

   --- Putting It Together ---

8. 8

   Pat zucchini slices dry.

9. 9

   In an 8x8 baking dish layer 1 cup sauce, 1/3 of the zucchini slices, and ½ c cheese. Repeat the layers twice more, but do not add the final layer (1/2 c) of cheese.

10. 10

    Cover the lasagna with aluminum foil and bake for 30 minutes.

11. 11

    Uncover the dish and top with the remaining cheese. Bake for an additional 15-20 minutes, until the cheese is melted and the lasagna is bubbly in the center.

12. 12

    Remove from the oven and let stand 5-10 minutes before serving.