Italian

I have been craving Lasagna for a while, as since flour pasta is not something I should be eating, I tried it with zucchini (again). I used my madoline, and sliced it thin. Laid them out on a paper towel, sprinkled with salt (to draw out the moisture). Let them sit for a little bit…you will see the moisture draw out.For the sauce: pound of ground beef, 3 cloves of garlic, and a medium onion. Sauteed until cooked through. Seasoning: cinnamon (yes, just a bit), Italian seasoning and Oregano, salt and pepper.I used some of the Slocomb Tomatoes that I put up a couple of years ago for the sauce (and just let it simmer for a while), and a couple of cups of red wine. I added some tomato sauce as it wasn’t deepening like I wanted.Wipe off the moisture from the zucchini, and place into a 9×9 dish sprayed with non-stick cooking spray. Next, layer…with sauce…Mix together a small container FULL FAT ricotta cheese, 1/2 cup parmesan, egg, and a generous amount of pepper.Hint: drop the half of cheese mix into spots around the dish THEN spread out to cover.One block of mozzarella cheese, shredded. Sprinkle a third of it on the first layer. And, repeat…Once you add the second layer of cheese mixture, top with mozzarella, then add the other 1/2 cup of parmesan. It will add a nice crust to the top.Cover and bake at 350 degrees for 35-40 minutes or until nice and bubbly.Remove the foil, and bake for another 10-15 minutes or until cheese is golden brown.I LOVED mine…the noodles (zucchini) were perfect for me…and it was the perfect serving size. David’s portion (and he had seconds!), with extra’s.We had leftovers for the next several nights, and even had some for when Carmen was home. She even enjoyed it! The cinnamon really adds a nice hint of something extra.