By Jenn Bruer
5 thinly sliced zucchini
1 tub smooth ricotta cheese
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tbsp grass-fed butter
1 onion, diced
1 rib celery, diced
3 minced cloves garlic
1-1/2 lb grass-fed ground beef
1 tbsp tomato paste
2 jars your favorite pasta sauce or stewed tomatoes
1 sliced red pepper
1 cup frozen spinach- thawed
- In dutch oven, heat butter over medium heat; cook onions, celery, and garlic, until softened, about 5 minutes.
- Add beef; while cooking break up the meat so it’s nicely “crumbled” and then brown for about 6 minutes.
- Stir in tomato paste. Add sauce; simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Meanwhile, make your zucchini “noodles”, to do this use the thinest setting on your mandolin OR (since I don’t have a mandolin) use a simple vegetable peeler to make thin slices.
- In small bowl, whisk together ricotta, eggs, and spinach.
- In a 9×13 lasagna pan, spread 3/4 cup of the meat sauce. Arrange the “noodles” over top, you will need to layer more then one layer of noodles because they are quite thin- about 2 layers is good or the thickness of regular pasta “noodles”; sprinkle with half of the mozzarella cheese. Top with 2-1/2 cups of the meat sauce, another layer of “noodles”, ricotta mixture, “noodles”, 2-1/2 cups of the meat sauce, 3 noodles, then remaining meat sauce and mozzarella cheese.
- Cover with foil. Bake in 375ºF (190ºC) oven for 60 minutes. Uncover and bake until cheese is golden, about 20 minutes.