<h3 style="text-align: center;"><strong>Zucchini Lasagna-Mexican Style</strong></h3>
<strong><a href="http://www.choose2be.ca/wp-content/uploads/2016/08/Zucchini-lasagne-Mexican-style.jpg"><img class="size-medium wp-image-998 alignright" src="http://www.choose2be.ca/wp-content/uploads/2016/08/Zucchini-lasagne-Mexican-style-300x225.jpg" alt="Zucchini lasagne-Mexican style" width="300" height="225" /></a></strong>
<p style="text-align: justify;">This year my vegetable garden has produced more zucchini than ever. if you have ever planted zucchini, you know the plants do really well on the West Coast and if you don’t pick them fast enough they “explode” overnight and become dinosaur size. Quick, I thought, I’d better start concocting some more zucchini recipes to use this summer. Here’s one I know you will enjoy! For meat lovers I have include lean beef but you could also use turkey or lean ground chicken. My personal favourite for easy digestion is the plant based tofu scrambled up.</p>
<strong>Ingredients</strong>:<em> </em><strong> </strong>
<ul>
 	<li>1 lb extra lean beef or tofu substitute (scrambled not cubed)</li>
 	<li>3 cloves garlic, sliced</li>
 	<li>1 onion, chopped</li>
 	<li>1/2 tsp olive oil</li>
 	<li>Montreal steak spice and pepper (1/4 tsp. each)</li>
 	<li>28 oz can crushed tomatoes</li>
 	<li>1 can sliced mushrooms</li>
 	<li>1 18 oz can tomato sauce</li>
 	<li>1 18oz can kidney beans, drained</li>
 	<li>½   oz can jalapeno peppers, sliced</li>
 	<li>2 tbsp chopped fresh basil</li>
 	<li>3 medium zucchini, sliced 1/8" thick</li>
 	<li>15 oz Goat Feta, crumpled or part-skim ricotta</li>
 	<li>8 oz part-skim mozzarella cheese or old style cheddar, shredded</li>
 	<li>1/4 cup Parmesan cheese</li>
 	<li>1 large egg</li>
</ul>
<h3 style="text-align: center;">Method</h3>
<p style="text-align: left;">In a Dutch oven, <strong>brown</strong> meat and season with salt. When cooked <strong>drain</strong> in colander to remove any fat. <strong> Sauté</strong> garlic and onions in same pan until onion is caramelized. minutes.<strong> Return </strong>the meat to the pan, <strong>add</strong> tomatoes, tomato sauce, drained mushrooms, drained chili beans, jalapeno, peppers , fresh basil, Montreal steak spice and pepper.<strong> Simmer </strong>on low for at least 30-40minutes, covered.</p>
Meanwhile, <strong>slice </strong>zucchinis into 1/8" thick slices (you can try a knife but a Mandolin makes it easier and safer)
.
<strong>Preheat</strong> oven to 350°.

In a medium bowl <strong>mix either goat feta or </strong>ricotta cheese, parmesan cheese and egg. <strong>Stir </strong>well. <strong>
</strong>
In a 9x12 casserole <strong>spread</strong> some sauce on the bottom and <strong>layer</strong> the zucchini to cover. Then <strong>place</strong> some of the ricotta cheese mixture, then <strong>top</strong> with the mozzarella cheese and<strong> repeat</strong> the process until all your ingredients are used up. <strong>Top </strong>with sauce , mozzarella, Parmesan cheese and cover with foil.
<p style="text-align: left;">Cook for 45 minutes then remove foil for an additional 15 minutes or until cheese is bubbly.</p>
<p class="p1" style="text-align: left;">For more great recipes and the latest fitness/wellness updates go to: <a href="http://www.livewellconsulting.ca/"><span class="s1">www.livewellconsulting.ca</span></a>
Thanks to Carolyn Hancox-Barr, Northridge
Health Performance Centre &amp; LiveWell Consulting, President</p>