Zucchini, mushroom, meat lasagne

- 3 medium-sized zucchini, sliced
- 1.5 cups mushrooms, sliced
- 1 lb. ground beef
- 1 can of diced tomatoes
- 1 large can of tomato/spaghetti sauce
- 2 cloves of garlic, diced or crushed
- at least 9 lasagna noodles
- 1 8oz. package of mozzarella cheese, shredded and low-moisture/part-skim
- approximately 1 cup of ricotta cheese, part skim mik
- 2 tsp. brown sugar
- seasonings to taste (suggestions: red chili pepper flakes, paprika, cinnamon, cumin, basil, etc)

Set approximately 6 quarts of water in a large pot, and add salt. When the water boils, add lasagna noodles to the pot. Cook for 10-12 minutes (or as directed in the package), then drain the pasta and set aside.

Preheat oven to 350 degrees.

Slice the mushrooms and zucchini. Lightly grease a pan with olive oil, then sautee the mushrooms with diced garlic. Set mushrooms aside. Brown the ground beef and drain when cooked.

Combine tomato sauce, diced tomatoes, ground beef, mushrooms, and zucchini into one pot. Stir and add brown sugar and any seasonings to taste. Let the mixture bubble for a few minutes, then remove from heat.

Take a baking pan and lay the first three strips of lasagna noodles on it. Add a layer of mozzarella and ricotta. Add a layer of the sauce mixture, then top it off with a layer of noodles. Repeat until all the noodles are gone, then top off with a final layer of mozzarella and ricotta.

Bake in the oven for 30-40 minutes, or until the cheese is browned.

Makes about 9 2x4" pieces.

Number of Servings: 9

Recipe submitted by SparkPeople user ILUBMONEY.