You seriously don’t even miss the pasta!
Approx 1lb of lean ground beef
2 garlic cloves minced
½ medium onion chopped
1 medium sized bell pepper chopped small
Approx 1 tbsp Italian herbs (I have one that is a mix of them all)
1 jar tomato sauce (unless you make from scratch but I did not for this)
Approx 3 large zucchini sliced thinly, long way (remove as much moisture as possible)
1-15 oz. tub of ricotta cheese (I used skim ricotta)
8 oz. bag mixed shredded Italian cheeses (or just mozzarella is fine)
Makes perfect amount for a 9-inch square pan, which is what I used.
Preheat oven to 400F. On the stove top, brown the meat & drain if not lean. Add garlic, onion, and bell pepper, Italian herbs, and cook until softened. After that has all cooked until tender, add tomato sauce and lower heat.
Slice zucchini the long way into strips and try to get as much moisture out as possible. Grease pan and line the bottom with zucchini strips, then do a layer of ricotta and a small amount of shredded cheese (reserving most of it for the top). Next, add a layer of the meat sauce and repeat all layers until you reach the top and finish it off with the remaining shredded cheese topping.
Put in oven a cook for 40 mins with the cheese slightly browned on top when done. Let cool for at least 15 mins so it is less likely to fall apart. (I left a little longer and it was still nice and warm)