Pre-heat oven to 350°F
Fresh spinach
2-3 small zucchini sliced thinly
1 lb. Ground beef
1 small can diced tomatoes drained
1 small can tomato paste
1 small can tomato sauce
1 tsp each basil and oregano
2-3 garlic cloves chopped
1 small onion chopped
1 Tbsp olive oil
1 16 oz. Carton Ricotta cheese
1 egg
1 Tbsp parsley flakes
8 oz. Package of sliced mozzarella cheese
Saute garlic and onion in olive oil. Add ground beef to brown, drain fat. Add tomatoes, sauce, paste and seasonings. Simmer 15 minutes.
In a small bowl, mix ricotta cheese, egg and parsley. Set aside.
In a 13 x 9 inch backing pan, lightly spray bottom with cooking spray. Line bottom of pan with a layer of spinach leaves then zucchini slices. Spread half the ricotta mixture over zucchini, pour half the ground beef and tomato sauce over the ricotta then cover with half the mozzarella slices. Repeat layers with remaining ingredients. Bake in oven at 350° for 35-45 minutes until casserole is bubbling. Top layer of cheese should be melted but not too brown.
