Zoodle Ribbon Lasagna

Name: Zoodle Ribbon Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 658 grams Zucchini; 427 gram Happy Harvest Tomato Sauce (by DANEMORGAN); 2 serving Mushrooms Fresh White Button Sliced (3 oz / 85g); 7.5 oz Ricotta Cheese part skim milk; 1 cup Cheese - Kraft Mozzerella Shredded; 113 gram(s) Kraft 2% Shredded Colby and Monteray Jack Cheese (by MOMHOLMES1); 6 tbsp Parmesan Cheese grated; 16 oz 80/20 ground beef chuck; 2 tbsp Butter salted; 4 tbsp Italian Spice (by SLIDOG)

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 8

Ingredients

658 grams Zucchini 427 gram Happy Harvest Tomato Sauce (by DANEMORGAN) 2 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) 7.5 oz Ricotta Cheese, part skim milk 1 cup Cheese - Kraft Mozzerella Shredded 113 gram(s) Kraft 2% Shredded Colby and Monteray Jack Cheese (by MOMHOLMES1) 6 tbsp Parmesan Cheese, grated 16 oz 80/20 ground beef chuck 2 tbsp Butter, salted 4 tbsp Italian Spice (by SLIDOG)

Directions

Cook the zoodles in a separate fry pan with 2 tbs. of real butter.
Brown the ground beef and mushrooms in a separate fry pan. Drain grease and water. Add the tomato sauce and Italian seasoning to the ground beef and mushrooms and simmer for 10 minutes. Layer all of the ingredients in a 9x13 glass casserole dish ending with Monterey Jack cheese on top with 3 tbs. parmesan. Bake at 375 for 30 minutes or until golden brown on top.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TAMLOU50.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving