Zucchini Lasagna

We're still swimming in zucchini around here.  And it's showing no signs of slowing down.  So it's time to get creative with those little green dudes.  Hopefully this blog won't turn into a zucchini exclusive blog, but you gotta work with what you got and right now, that means zucchini.

I'm sure lots of you out there already have a tried and true lasagna recipe, so you're already most of the way there.  Just switch out those noodles with some zucchini or squash and you're good to go.  If you don't have a recipe, hopefully you'll like this one!

Zucchini Lasagna

1.5-2 lbs of ground meat (we used Italian pork sausage and ground beef)
1 cup chopped mushrooms
1 medium onion
2-3 medium carrots
1-2 bell peppers
2 Tbsp garlic powder
1 28 oz can marinara sauce (we use Trader Joe's brand, like we do for spaghetti)
2-3 medium/large zucchini

First off, obviously my measurements aren't exact because I just eyeball things based on the size of the veggies that come in our CSA basket.  But with this kind of recipe, exact measurements aren't important.

Start by browning the meat in a large sauce pan.  Once it is cooked through, season with garlic and add the mushrooms, onion, carrots and bell peppers.  Cook for about 10 minutes (it will continue to cook while in the oven) and then add in the marinara sauce and remove from heat.  Slice the zucchini into 1/4 thick slices. Now it's time to start assembling your lasagna.  Start by layering slices of zucchini, then a thin layer of meat sauce, more zucchini, more sauce, etc.  You'll want to end with a layer of the meat sauce on top.  Also, you can season the zucchini as you go as well.  I usually sprinkle a little garlic and oregano on it, but it's not necessary.  Once you've got it all put together, bake it in a 350 oven for about 35-45 minutes, or until zucchini is done.