Meat Lasagna with Zucchini

18.0 oz Mozzarella Cheese, part skim milk
4.0 oz Parmesan Cheese, hard
2.0 cup Ricotta Cheese, whole milk
1.0 large Egg, fresh, whole, raw
1.0 tsp Garlic powder
1.0 tsp Pepper, black
1.0 large Zucchini, baby
0.5 cup Mushrooms, canned
32.0 oz Ground beef
1.0 serving Vegs tomatoes puree Contadina (1 15 oz can)
1.0 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid)
1.0 serving 2 tsp Italian Seasoning
4.0 serving Splenda Packet (1 serving = 1 packet)
2.0 tbsp Onion - Dried, Minced, McCormick
56.0 gram(s) bell pepper, red, sweet, raw

In large skillet fry meat, bell pepper, onion, and add Italian seasiong. Drain excess fat off and add tomato puree, mushrooms, garlic, & pepper. Line a 9x13 baking dish with a layer of sliced zucchini, place hamburger mixture over zucchini. Add another layer of zucchini. In a mixing bowl combine all other ingredients leaving 2 cups of mozzarella out for the topping. Carefully spread the cheese mixture over the zucchini, and top with the remaining mozzarella cheese. Cover with foil and bake at 350 degrees for about 55 minutes. Serving Size: Makes 15 servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user V58PHIPPS.