Beef and Zucchini 'Lasagna'

Technically this can't be a lasagna, since it doesn't have any noodles.

The zucchini however, makes an excellent substitute!

Beef and Zucchini Lasagna

Menu Managed Original

2 medium zucchini

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

2 Tbsp. herbs de provence

salt and pepper to taste

1 can seasoned petite diced tomatoes

2 c. mozzarella cheese

1/3 c. Parmesan cheese

2 jalapeno's, seeded and minced

Brown beef with onion until meat is no longer pink; drain excess fat.

Add garlic, herbs de provence, and salt and pepper.

Stir in tomatoes and let simmer lightly to incorporate flavors.

Combine cheeses with minced jalapeno's and stir to combine.

Wash zucchini and cut lengthwise into 1/4" strips.

Layer strips to cover the bottom of a greased 9x13" baking dish (just as you would lasagna noodles).

Spread half of the meat mixture over the zucchini.

Sprinkle half of the cheese/jalapeno mixture over the meat sauce.

Layer remaining zucchini strips, meat and cheese mixture.

Bake at 375 for 30 minutes, or until cheese is melted and turns golden brown.

If Freezing:

Prepare dish as described above without baking.  Freeze for up to 6 months.  Bake frozen at 375 for 45 minutes, or until center is heated through and cheese is melted.