Zucchini Lasagna

I love zuchinni and I love lasagna.  For a gluten free version of lasagna, use thin sliced zuchinni instead of wheat noodles.  The first time I make this, it was too runny from all the moisture that the zucchini contains.  So I did a little research on how remove moisture from the zucchini so that we can use them in place of the noodles in the Lasagna.  When I tasted it, I thought,” heaven”.  So here is how to make Zucchini Lasagna.

Ingredients:
1 24 oz. (680 g) can/jar of your favorite marinara sauce
1 lb. (453 g) of ground beef
Season salt
1 16 oz. (453 g) carton of ricotta cheese (or use cottage cheese)
1 cup sliced olives
Zucchini 2-3 medium sized (not shown)
1 cup (237 cm3) grated yellow cheese, your choice
Salt (not shown)
9”x13” (23cm x 33cm) baking pan (also called a dripper pan or sheet cake pan)
Nonstick spray
Paper towels (not shown)
Aluminum foil

Slice the zucchini into long strips about 1/4 to ½ inch thick.  Lay the strips on folded paper towels.  Sprinkle salt on to the zucchini strips.  The salt will cause the zucchini to sweat out a lot of its moisture. 

Place another layer of paper towels on top of the zucchini to absorb the moisture.  I let the moisture be sopped up for about 2 hours or more, adding several more layers of paper towels. 

Much, much better.

Brown the ground beef, into little chunks. Drain the fat off the beef and then season with the seasoning salt.

Open the can/jar of marinara sauce and pour over the ground beef and heat through.

Get out the 9” x 13” pan and spray it with the nonstick cooking spray. 

Place a little of the meat sauce on the bottom of the pan. 

Then a layer of zucchini strips

then a layer of meat sauce,

then a layer of ricotta cheese,

sprinkle some sliced olives,

and repeat, you will get two layers of each item.  The very last layer is the cup of grated yellow cheese of your choice.

Cover with foil and bake in a 350° oven for 1 hour. 

 Wonderful!  Enjoy!