Zucchini Lasagna with Meat Sauce

Preheat your oven to 325 degrees Fahrenheit, the ideal temperature for baking. Next, take a deep 9x13-inch baking pan and grease it thoroughly to prevent sticking.

Cut the zucchinis into long, thin strips. Sprinkle these slices with a pinch of salt and place them in a colander to drain excess moisture.

In a large skillet, cook ground beef and black pepper over medium-high heat, stirring constantly for 5 minutes. Add diced green peppers and onions to the skillet; continue cooking until the meat is fully cooked.

Add a handful of tomato sauce, a spoonful of tomato paste, a splash of wine, and some dried basil to the skillet. If the sauce is too thick, add a small amount of hot water to achieve the desired consistency. Bring the mixture to a boil and then reduce heat; let it simmer for around 20 minutes, stirring frequently.

Simultaneously, combine ricotta cheese, egg, and chopped parsley in a bowl. Mix these ingredients together until they are well incorporated.

Now it's time to assemble the lasagna. Spread half of the meat sauce over the bottom of your prepared baking pan. Layer with half of the zucchini slices, half of the ricotta mixture, a handful of spinach leaves, followed by all of the mushrooms, and finally half of the mozzarella cheese. Repeat this process by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.

Finally, sprinkle a layer of parmesan cheese evenly over the top. Cover the lasagna with foil and bake in your preheated oven for 45 minutes. Remove the foil and increase the oven temperature to 350 degrees Fahrenheit; bake for an additional 15 minutes.

Once done, let the lasagna rest for 5 minutes before serving. Enjoy your delicious homemade dish!