Beef & Zucchini Lasagna (Oh My!!)

Ingredients:

• 16 oz. minced beef (92%)
• 2 med. zucchini 
• 4.5 oz. Onion
• 2 garlic cloves
• 1 serrano chili
• 3 tomatoes 
• 5.5 oz. mushrooms
• ½ cube Knorr chicken bouillon
• ½ c. shredded low-fat mozzarella (2%)
• 1 tsp. paprika,
• 1 tsp. dried thyme
• 1 tsp. dried basil
• Salt & Pepper
• Cooking spray

Instructions:

1. Use a julienne peeler to cut the zucchinis into ½-inch (1 cm) slices. Sprinkle lightly with salt and set aside for 10 minutes
2. Blot the zucchini slices with a paper towel and grill or broil them in the oven for 3 minutes at high heat
3. After broiling, place the zucchini on paper towels (you want as much of the liquid out as possible)
4. Cut off the end of the tomatoes and make an X insertion on top. Place in boiling water for a few minutes. Pour cold water over, and peel off the skin
5. Chop onions, garlic, chili, peeled tomatoes and mushrooms roughly
6. Add a little cooking spray to a deep skillet and fry the garlic, onion and chili for 1 min.
7. Add the tomatoes and mushrooms to the skillet and sauté the vegetables for an additional 4 minutes. Then take them off the heat and place them in a dish
8. Cook the beef in the same skillet with the paprika until fully browned
9. Add the vegetables back into the skillet together with the chicken bouillon and remaining spices and let it simmer for 25 minutes over low heat
10. Heat the oven to 375 degrees F (190 C)
11. Line a small baking tray with parchment paper and use ⅓ of the zucchini to make a layer in the bottom. Put ⅓ of the meat sauce on top. Add another layer of zucchini and continue like this until you’re out of sauce and zucchini
12. Spread shredded mozzarella on top and bake for 35 minutes
13. Take the lasagna out of the oven and let it rest for 10 minutes before serving

Courtesy of   The Fit Blog!!

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