You really can’t go wrong with lasagna. This recipe is an adaptation of one given to me by a fabulous friend and cook, Buzz.

Serves 12

1-1/2 pounds ground round
1/2 c. water
1 pound Italian sausage (remove casing and break up as it cooks)
1/2 tsp garlic powder
1/2 c. chopped onion
4 medium zuchinni
2 cloves garlic, minced
1 tsp salt
1 carton (15 oz) ricotta cheese
1 tsp salt
1 egg
1 T. each dried oregano and basil
3/4 pound mozzarella, thinly sliced
1/2 tsp pepper
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 can (35 oz) diced tomatoes
2 cans (6 oz each) tomato paste

In a medium sized Dutch oven over medium heat, brown meats, onion, and garlic. Add salt, basil, oregano, pepper, and half of the parsley; stir in well. Add tomatoes (undrained), tomato paste, and 1/2 c. water. Bring to boil, then reduce heat to simmer. Cover and simmer one hour, stirring occasionally. Add garlic powder, stir, and simmer 30 mins longer.

While the sauce simmers, slice zucchini thinly and place in a colander set over a bowl. Salt the zucchini slices, toss to coat well, and let sit for an hour. Rinse and pat dry.

In medium bowl, combine ricotta, egg, remaining parsley, and salt. Mix well.

Preheat oven to 375.

Now you are ready to assemble: Into a 9 x 13 pan, spoon 1-1/2 cups of the sauce. Place zucchini slices lengthwise and overlapping to cover sauce. Spread half of the ricotta mixture over zucchini. Top with 1/3 of the mozzarella. Spoon another 1-1/2 c. sauce over cheese. Sprinkle with 1/4 cup Parmesan. Repeat layering, ending with Parmesan. Spread any remaining cheeses on top. Cover with foil. Bake 25 mins. Remove foil and bake uncovered another 25-35 mins, until bubbly and lightly browned around edges. Remove from oven and let stand 15 mins. before slicing and serving.

*You can also assemble it the day before. Just cover with foil and put it in the fridge. Take it out of the fridge and let it sit on the counter for 30 minutes before baking*