Where’S The Squash Lasagna

• 1 pound ground beef
• 2 large zucchini (about 1 pound), shredded
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) stewed tomatoes
• 2 cups water
• 1 can (12 ounces) tomato paste
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 9 lasagna noodles, cooked, rinsed and drained
• 1 carton (15 ounces) ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese

1. In a skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Place tomatoes in a food processor or blender; cover and process until smooth. Stir into beef mixture. Add the water, tomato paste, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
3. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Arrange three noodles over sauce. Spread with a third of the meat sauce; top with half of the ricotta cheese. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat. Top with remaining noodles, meat sauce and cheeses.
4. Cover and bake at 350u0b0 for 45 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

ground beef, zucchini, onion, garlic, tomatoes, water, tomato paste, parsley, salt, sugar, oregano, pepper, lasagna noodles, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/where-s-the-squash-lasagna/ (may not work)