Dash of Worcestershire sauce
1 1/2 cups finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups finely chopped carrots
1/2 cup finely chopped celery
Olive oil to sauté and grease pan
3 tbsp tomato paste
2 (28-oz) cans tomato purée or ground peeled tomatoes
2 eggs, lightly beaten
2 quarts ricotta
1/2 cup low-fat mozzarella
fresh parsley, chopped
4 oz no-boil lasagna noodles
2 medium zucchini
1/4 cup freshly grated parmagiano-reggiano, divided
2 tsp dried oregano
1 tsp dried basil
3/4 tsp ground fennel seed
2 tsp garlic powder
2 tsp onion powder
1/2 tsp crushed red-pepper flakes
1 tsp paprika
1/2 brown sugar
1 tsp black pepper
2 tsp iodized salt
Makes 12 to 15 servings.
Preheat oven to 375°F. In a large, high-sided pan, add a touch of olive oil and sauté ground beef, breaking up large chunks, about 2 minutes. Add spice mixture and a few dashes Worcestershire sauce.
When meat has browned, add onion and garlic; sauté 2 minutes. Add celery, carrots and tomato paste; stir together and allow to rust.
Add tomato sauce and simmer 5 to 10 minutes until slightly thickened and flavoring meat.
In a separate bowl, create ricotta: Combine egg, ricotta, low-moisture mozzarella mixture, 1/2 the parmagiano-reggiano and parsley.
Slice zucchini lengthwise on mandolin and place in strainer with salt to allow some water to come out.
To build: Grease 9"x13" baking dish with olive oil. Layer in a few sheets of pasta to cover the bottom, then layer with meat sauce and ricotta cheese. Start next layer with zucchini slices instead of pasta – repeat layering until dish is full. Sprinkle with grated Parmesan, reserving some for serving.
Bake for 30 to 35 minutes until melted and golden brown. Let cool before slicing and serving.
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