Ingredients
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1 1/2 lbs ground beef
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1 small onion, diced
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4 garlic cloves, minced
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can tomato paste
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1 1/2 teaspoons dried basil
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1 teaspoon dried oregano
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1 teaspoon dried rosemary, crumbled
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1 cup water
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16 ounces whole milk ricotta cheese
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2 eggs, lightly beaten
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1/2 cup fresh parsley, chopped or 1/4 cup dried parsley
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5 large mushrooms, sliced thin
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2 medium zucchini, sliced lengthwise
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1 lb spinach, steamed
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2 cups shredded mozzarella cheese
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1/2 cup shredded parmesan cheese
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1/2 green bell pepper, diced
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1/2 lb sweet Italian sausage link, removed from casings
Instructions
- Brown the meat and sausage in a large frying pan.
- When meat is about half done, add the onion, bell pepper, and garlic and continue cooking until the onion is transparent.
- Add the tomato sauce, paste, water and seasonings; mix well.
- Cover and simmer for 20 minutes, stirring occasionally.
- Beat the eggs and ricotta together; season to taste with salt and pepper.
- Preheat oven to 325° and spray a 9x13-inch pan with olive oil cooking spray.
- Spread 1/2 of the meat mixture in the bottom of the pan.
- Top with sliced zucchini.
- Spread the zucchini with the ricotta mixture and top with the spinach and mushroom slices.
- Top that layer with with half of the Mozzarella and Parmesan cheeses.
- Cover with the remaining meat mixture and top with the remaining cheeses.
- Bake at 325° until the cheese is bubbly and beginning to get golden, about 35 to 45 minutes.