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Zucchini Lasagna With Beef and Sausage
February 17, 2014

I made this in a 10X15 glass casserole dish, I never seem to have enough room in a 9X13 for lasagnas. I used a Julienne vegetable slicer to slice my zucchinis, so they were quite thin, and I didn't do any of that pre-cooking or salting them. 4 medium zucchinis made three nice layers with no problems, and I kept the seed slices in there also. I had some homemade marinara sauce, about three cups, so I used that with the diced tomatoes, and only a small can of paste, since I had a larger casserole dish. The instructions for layering are well written, so many lasagnas are confusing when it comes to the layers. Someone complained about the prep, but I did all that in the time the meat and sauce was simmering, a really good lasagna is worth the extra time it takes to prep. We really loved it and you don't miss the noodles at all...will make this one again.

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