DIRECTIONS:

Brown the meat on the stovetop over medium heat. Once browned add sn entire jar of Roa’s tomatoe basil sauce and let it cook. You went the sauce to reduce on low heat while you prepare the rest of the recipe.

Slice zucchini into 1/4″ thick pieces or sheets using a sheet cutter or mandolin veggie slicer.

Bake the zucchini noodles/sheets for 5 to 7 min in the oven. If you would like to cook eggplant you may slice and cook here. The idea is to dry out the veggies so the lasagna won’t be soggy.

Combine the riccota, egg and parsley together in a bowl to form the cheese filling. Once the sauce has reduced bring set up your casserole dish and begin to layer/assemble the lasagna layers

Layer lasagna into the casserole dish in the following order starting with sauce on the bottom, then zucchini sheets, then ricotta cheese mix. Repeat until desired number of layers are created. In this version the last layer has eggplant instead of zucchini. The top layer will be any ricotta cheese and then a layer or shredded cheese.

Bake in the oven for 30 mins or until the cheese is golden and bubbly on top

This is a fantastic make ahead dish. I like to bake it/refrigerate it at least over might before serving. It can be easily sliced and reheated in the microwave the next day

Categories: FoodRecipes

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