No Pasta Lasagna

I love lasagna, but didnt feel like making GF pasta today. I was going to make this a pizza lasagna but I decided I just wanted a basic one, and since I dont have a basic lasagna on my blog I figured now is the time to do it....you can replace the zucchini with regular pasta and it is a delicious "normal" lasagna.

Sauce:

This sauce is a nice basic sauce for any spaghetti or lasagna, this makes more than enough for this dish(and it freezes beautifully)

1 lb ground beef( you can use Italian sausage or a mix if you prefer)

1 medium onion, chopped

3 cloves garlic, minced

1/2 green bell pepper, chopped

2 cups tomato sauce(1 -15 oz can)

3/4 cup tomato paste(1- 6 oz can)

4 cups tomatoes, peeled, seeded and diced*(1- 28 oz can )

1/2 cup beef broth

1 TB dried oregano

1 TB dried basil

1 (+) tsp white sugar

salt and pepper to taste

2 pinches of baking soda
* to peel quickly, make a small slash in the skin, dip into simmering water for 15-20 seconds and then dip into cold water, the peel will slip off easily

Cook beef with onion, garlic and bell pepper until the veggies are tender and meat is no longer pink, drain if necessary.

Return to the pot and add remaining ingredients except the baking soda. 

Simmer 2-4 hours. Stir in the baking soda. Stir and simmer until thickened. Taste and adjust sugar per your preference. If it is still a bit acidic add another pinch or two baking soda and simmer 1/2 hour more.

For the Lasagna:

3 medium zucchinis, sliced lengthwise

2 cups mozzarella, shredded(more if you like it cheesy!)

1/2 cup grated Parmesan cheese

2 cups cottage cheese(or ricotta)

1 egg

1 TB fresh parsley

2 tsp oregano

salt and pepper

baby spinach leaves

Place zucchini slices on a paper towel, lightly sprinkle each side  with salt and allow to drain for 15 minutes. Blot well with a clean paper towel before layering.

In a food processor blend cottage cheese, egg , parsley, oregano, salt and pepper

Preheat oven to 350

In the bottom of a 8 x 11(you can actually go 9 x 13 if you like, but you might need more zukes) pan pour 1/2 cup sauce to cover the bottom. Make a layer zucchini slices.

Top with  1/2 the cottage cheese mixture, some baby spinach, 1 cup sauce and  1/3 the mozzarella. 

Make another layer of zucchini slices going the opposite direction. Repeat  the layer. 

Top with remaining zucchini going the same way as the first layer. Pour over 1 more cup sauce and sprinkle on remaining mozzarella and the Parmesan cheese.

Cover with foil ( I spray it with cooking spray to prevent cheese from sticking)and bake 45 minutes. Remove foil and bake 15 minutes more until heated through and browned well.

Remove from the oven and let stand 15 minutes for easier slicing.