![](https://static.wixstatic.com/media/02bb84_d9dacd43b68844cc8b5cfb7cb35bd228~mv2.jpg/v1/fill/w_147,h_147,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/02bb84_d9dacd43b68844cc8b5cfb7cb35bd228~mv2.jpg)
(It’s Lasagna without the guilt)
Ingredients:
3 Medium-Large Zucchini (sliced thin or spiralized)
1 16 oz. container Ricotta Cheese
3 Cups mozzarella cheese, shredded
2 Cups cheddar cheese, shredded
1 Cup parmesan cheese
2 Eggs
salt, pepper
4 gloves garlic, mashed
1 tsp. each of dried basil, lemon thyme, parsley
1 ½ jars marinara sauce
1 Lb. Hamburger
Directions:
1) Roast Zucchini in a 425-degree oven for 20 minutes or until tender. Cook the hamburger with some salt and pepper until no longer pink.
2) Combine the ricotta cheese, 2 cups mozzarella cheese, 1 cup cheddar cheese, parmesan cheese, eggs, salt & pepper, garlic, and seasonings together in a bowl.
3) Spread some of the sauce on the bottom of a 9 x 11 square pan.
4) Layer zucchini, then some cheese mixture, then sprinkle on some hamburger. Second layer – Sauce, zucchini, cheese and hamburger.
5) Top with remaining zucchini and sauce and sprinkle the remaining 1 cup of mozzarella and cheddar cheeses on top.
6) Bake in a 375-degree oven for 40-45 minutes.