ZUCCHINI LASAGNA

16 oz ricotta cheese
4 oz marscapone (or cream cheese)
1/2 C shredded mozzarella
1/2 C shredded Italian cheeses
1/4 C grated parmesan
1 T garlic powder
1 T onion powder
1 T Italian herbs
Salt & pepper to taste
Favorite tomato sauce (or make your own)
Cooked ground beef (mixed into sauce)
Enough zucchini to cover the bottom of a 7” x 11” pyrex dish twice (in length-wise slices)

Mix first 9 ingredients together and set aside. Wash zucchini, trim ends and slice length-wise to form wide, flat “noodles.” How many you need will depend on the size of the zucchini. Place slices of zucchini on a plate and microwave for 3 minutes. Drain all liquid and dab dry with a papertowel. You want the zucchini as dry as possible.

To assemble; First add a small amount of sauce in the bottom of the dish (I use pyrex). Next, layer the zucchini “noodles” so they are slightly overlapping and covering the sauce. Then carefully spread the cheese mixture to cover the zucchini. Arrange another layer of zucchini and then top with tomato sauce. Be sure all the zucchini is covered with sauce. DO NOT TOP WITH CHEESE YET.

Bake in a low oven, about 225 degrees, for 1.5-2 hours until all excess moisture has been evaporated and you can’t see any along the sides of the dish. I like to bake it long and slow because it helps all the water evaporate. In the last 20 minutes of cooking, add some shredded cheese and finish baking until melted.

I generally like to make extra sauce to pour over each piece when served.