Zucchini lasagna

2.0 oz Mozzarella Cheese, part skim milk
1.0 large Egg, fresh, whole, raw
2.0 cup pieces Mushrooms, cooked
2.0 cup Spinach, cooked
6.0 cup, sliced Zucchini
4.0 oz Ricotta cheese, fat-free
1.0 cup Spaghetti Sauce, Classico Tomato & Basil
16.0 oz 80/20 ground beef chuck
1.0 serving Pesto, Priano ALLA GENOVESE PESTO, 2tbs (30g)

Pre heat oven to 325 farenheit Cook beef in sauce pan until no pink remains. Drain off excess grease. Add marinara sauce and leave on low. Slice zucchini thin. Sprinkle with salt and pepper Sautee mushrooms. Set aside. (I don't use any liquid when cooking mushrooms, I let them cook themselves) Mix ricotta, pesto, and egg together in a separate bowl. Put 1 inch of water in dirty mushroom pan, let it start to bubble. Add 3 cups raw spinach, fork around until wilted and drain off excess water. Take a casserole dish or lasagna pan and lightly rub/spray with oil. Layer lasagna. Zucchini Meatsauce Ricotta Mushrooms Spinach Zucchini Meatsauce Ricotta Mushrooms Top with remaining zucchini and mozzarella Cover with foil Put in oven for 25 minutes Bump temperature up to 350 and bake for another 15 Take foil off and bake for 10 more minutes Serving Size: Makes 5 servings

Number of Servings: 5.0

Recipe submitted by SparkPeople user KKOF2011.