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Zucchini Lasagna With Beef and Sausage
Reviews:
March 29, 2013

Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture, but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out, so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating.

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