Pesto Zucchini Lasagna

I now have a wonderful new mandolin, and I decided to make lasagna "properly" with long, flat zucchini noodles. I decided to do a no tomato version, and sub in pesto instead.

Pesto Zucchini Lasagna

Ingredients:

2 zucchini, washed, ends chopped off

16 oz. ricotta cheese

6 oz. basil pesto

1 lb. ground beef (or pork)

8 oz. shredded mozzarella cheese

1 Tbsp. minced garlic

Directions:

Brown the ground beef. Mix ricotta, all but 2 Tbsp. pesto, and garlic. Using a mandolin, slice zucchini lengthwise about 1/4 in. thick. Spray the bottom of a baking dish. Lay in slices of zucchini neatly side by side. Spread 1/2 ricotta mixture over zucchini. Spread 1/2 of the ground beef over top. Sprinkle on enough mozzarella to cover beef. Layer again with zucchini, ricotta mixture, beef, and mozzarella. If you have leftover slices of zucchini, arrange them nicely on top and spread remaining pesto on slices. Optionally you can add any extra mozzarella on top. Bake at 350 F for 40 minutes or until cheese is golden brown. Serve with Italian or Caesar salad and sugar free shaved ice (or panna cotta) for dessert!