Pasta-less Lasagna

I've been craving lasagna for quite some time. I won't, however, break down and buy any sort of store made, uber processed lasagna because, well, I'm a food snob. Plus, I like to cook and make recipes from scratch. Google has seen many a random recipe search from my ever eager hands, ready to cook. I came across a delicious recipe for lasagna that did not involve noodles or pasta of any kind. Score! So I went to the store, bought the ingredients and made it. It. Was. Amazing. The recipe is posted below. As with most things I make, I don't measure - I guesstimate. I also add whatever sounds good. I'll show my additions as well as the original recipe. Be creative! Think outside the box :) 

Pastaless Zuchinni Lasagna

Ingredients:
2 zucchini, sliced long and thin
1 cup peppers, julienned (I learned something new too! this means cutting thinly sliced..look it up!)
½ cup onions, julienned
1 pint ricotta cheese
2 teaspoons parsley
2 teaspoons oregano
1 tablespoon olive oil
3 cups Homemade Tomato sauce or 1 jar of favorite brand tomato sauce
Salt and pepper to taste

My additions:
1 egg
1 pound lean ground beef
Parmesan Cheese

Preparation:
1.Heat olive oil in a skillet and add peppers and onions.  Cook until tender.

2.Mix herbs, egg, Parmesan Cheese, salt and pepper in ricotta cheese in a small bowl. (I used whole milk ricotta and dry herbs..next time I'll use fresh herbs and see what amazing things happen with the taste!!)

 Where I deviated from the recipe was adding ground beef. I mixed it in with the pasta sauce (I used Prego) and it turned out fabulously! Simply brown the beef in a skillet and drain. Then add to the sauce and mix thoroughly.

3.In a glass-baking dish, place a ½ cup of tomato sauce in the bottom and spread evenly.
4.First layer - zucchini slices.
5.Second  layer - ricotta cheese mixture.
6.Third layer – tomato sauce.
7.Fourth layer -  pepper and onion mixture.
8.Fifth layer - ricotta cheese.
9.Sixth layer – zucchini slices.
10.Seventh layer – tomato sauce.
11.Continue an alternating layering pattern until all materials are used.

12 (again, my addition). Cover generously with Paremsan, Mozzerella, Provolone or whatever cheese you have nearby. 

Bake at 400 degrees for 30-40 minutes. I think because of all my extra additions it took a little longer than I anticipated. 

YUM YUM! Make sure you let it sit for at least 10-15 minutes so that it sets. It will be much easier to cut and serve.

It came out so well. You can alter your own version if you prefer, maybe adding more meat and/or sauce and less cheese or vice versa. As you can see, I didn't double the recipe and it still made enough for more than just me. But it give me yummy and delicious food for quite a while! Because there's meat and veggies it is very filling and nutritious too!. Let me know if you make it and what things you may or may not have done. 

Some things I might change up next time:

To make it vegetarian, I might add Cannelini or Garbanzo beans to the sauce instead of meat. 
I might add mushrooms to the peppers and onions for some added flavor. 
I might do half cottage cheese half ricotta cheese for different textures. 
Or, I could omit the cheese altogether to make it dairy free. 
I think I'll also make my own Tomato sauce next time to keep the amount of processed ingredients to a minimum. Look for that post coming soon!

I'd love to hear any other ideas suggestions!  Happy eating!