No-Noodle Zucchini Lasagna

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

To prepare the meat sauce cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste tomato sauce wine basil and oregano adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes stirring frequently.

Meanwhile stir egg ricotta and parsley together in a bowl until well combined.

To assemble lasagna spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices 1/2 the ricotta mixture all of the spinach followed by all of the mushrooms then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce zucchini slices ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C) and bake an additional 15 minutes. Let stand for 5 minutes before serving.