Noodle Less Lasagna

The easiest way (in my opinion) to eat clean is grill a meat and serve with veggies.  That's pretty much what I've been serving my family for the past few months.  But I'm starting to get a little bored with our dinners.  So last week I tried making traditional spaghetti and meat sauce except I substituted spaghetti squash for pasta.  It was a huge hit (unlike Moroccan Chicken I made the week before) and gave me confidence to keep experimenting.  

So tonight I made Noodle Less Lasagna.

Here's what you need:

1 lb ground beef (ours came from Yonderway Farm)

1 jar of spaghetti sauce or make your own (if pre-made, look for one without added sugar)

2 eggs

15 oz ricotta cheese

1/2 cup of shredded parmesan

~1/4 teaspoon each of basil, oregano, thyme

Salt & pepper to taste

8 oz shredded mozzarella

2 large zucchini sliced lengthwise with a veggie peeler (sub for noodles)

Brown ground beef.  Drain.  Add red sauce.  Simmer.

Preheat oven to 375 degrees.  Grease 9x13 baking dish.

Mix eggs, ricotta, parmesan, and spices.

Layer 1/2 meat sauce, 1/2 zucchini slices, ricotta mixture, 1/2 mozzarella.  Then repeat layers.

Cover with foil and bake for 45 minutes.

Remove foil, move to top rack for an additional 2-5 minutes until the cheese reaches your desired color.  (I don't like mine to get dark)