Zucchini Lasagna

Lasagna has been my birthday meal since I can remember. My mom would kindly make it every year, which was asking kind of a lot considering my birthday is usually within days of Thanksgiving, and lasagna doesn't really go with turkey. Once I began making it for myself, I realized how much work it is - sorry mom!

As I continue on making everything gluten free, I have found myself missing lasagna. Now, I could buy expensive gluten free noodles - which I do want to try at some point in the future when I stumble upon a pile of gold - but for now, I figured I would just stuff it with zucchini. I've dabbled with zucchini in lasagna before, substituting one layer of noodles, but last night I went for broke. Result? AMAZING!

Although I'm sure everyone knows how to make a basic lasagna...here's how I did it:

Sauce
1lb ground beef (we love TJs Butcher Shop All Natural 90/10 ground beef - no homormones, no antibiotics, free range)
1lb ground sausage (if you are feeling decadent, otherwise use more ground beef)
1 diced onion
1 1/2 jars TJs Organic Tomato Basil Marinara
Salt, Pepper, Oregano, Garlic Powder
*In a few tablespoons of olive oil, brown the meats, dusted with all the spices. Add the onion when the meat is almost done. Pour sauce on top and simmer for 15 minutes.

Slice 4 medium zucchinis (do you add an "s" for plural?) lengthwise. Spoon a little bit of the sauce on the bottom of your baking dish, and arrange 1 layer of zucchini. Top with the majority of the meaty sauce and as much or as little mozzarella cheese as you like. Top the cheese with another layer of zucchini, the remaining sauce, and more cheese. For the very top layer of cheese, I use a little mozzarella, some grated cheddar, and a little grated parmesan to give it some zing!

Bake at 375 for 30 minutes covered with foil, and then another 15 without the foil so the cheese gets a little crispier.

Next time, I'm going to try layering spagetti squash instead of zucchini...sounds interesting...