Always looking for new stuff to try with stuff from the garden and decided to give this a go.
1 pound ground venison
4 cups shredded motzerela
1.5 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 jar of your favorite spaghetti or marinara sauce
3-6 zucchini depending on size I prefer the smaller less seedy ones I used 6
Slice zucchini into 1/8 inch thick slices lengthwise salt let stand for 10 minutes and then grill over medium heat. After grilling rest on paper towels (adds a good roasted flavor and dries it out some so lasagna isnít too soupy)
Brown the meat with salt and pepper. When done add the sauce.
In separate bowl combine egg ricotta and Parmesan
In 9x13 baking pan layer meat, zucchini, ricotta mix, shredded motzerella, and repeat. Leave top layer as meat sauce and bake 30 min uncovered at 375. Cover top with remaining shredded cheese and bake another 20 min. Let rest 5 minutes before serving.
Best lasagna I have ever made, even better than the ones Iíve made with noodles. Will definitely add to the garden in season cooking list.