Zucchini Lasagna with Beef & Mushrooms

Laureen the Cooking Queen

I posted this so-so photo of the lasagna I made last night, inspired by a Skinnytaste recipe. After many requests for the recipe, here’s my adaptation!

Do not be fooled by the fact that the original recipe is Skinnytaste. As you may know by now, I love cheese. So I was compelled to add extra cheese. Not sorry.

Make sure you salt the zucchini slices, laid out on paper towels. Pat them dry after 15 minutes. If you skip this step, you’ll have lasagna stew because zucchini is full of water.

Use any type of ground meat you like – I used half a pound of venison and half a pound of beef sirloin. Turkey…Italian sausage…it will all work great!

I shortcut the sauce by using jarred. 6pm on a Monday after a full day of work is no time to make your own sauce, so pull out the jar…

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