Recipe of the Month – January

• 20 ounces zucchini (about 2 large) ends sliced off
• 1 pound extra lean ground beef
• 15 ounces can tomato sauce or puree
• 1 cup finely chopped onion
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons olive oil
• 3 teaspoons dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions:
Making the meat sauce:

1. Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
2. Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.
3. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.
4. Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.

Assembling and baking the lasagna:

1. Preheat the oven to 375 F. Prepare an 8×8 inch baking dish.
2. Slice each zucchini along its length into 1/8 inch thick strips.
3. Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.
4. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
5. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.
6. Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.

Recipe courtesy of Savory Tooth. Many more recipes to try out here!