Zucchini Lasagna II

• 1 12 lbs ground beef
• 34 lb ground Italian sausage
• 3 tablespoons olive oil
• 1 12 cups coarse chopped mushrooms
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) jar marinara sauce
• 1 teaspoon salt
• 1 teaspoon dried basil leaves, crushed
• 12 teaspoon Italian herb seasoning
• 24 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 eggs, beaten
• 14 cup fresh parsley, chopped
• 6 unpeeled zucchini, sliced lengthwise into thin slices (about 8-inch long)

1. Cook the beef and sausage in hot oil in a large skillet over medium high heat.
2. Cook until meat is no longer pink.
3. Add mushrooms, onion, and garlic.
4. Cook for several minutes, stirring frequently.
5. Add tomatoes with juice, marinara sauce, salt, basil, and Italian seasoning.
6. Set aside.
7. Combine the ricotta, eggs and parsley in a medium bowl.
8. Spoon 1/4 of the sauce onto the bottom of a 13" x 9" baking dish.
9. Top with 1/3 of the zucchini, 1/3 of the ricotta mixture, and 1/4 of the mozzarella mixture.
10. Top with another 1/4 of the sauce.
11. Repeat the layers two more times (for a total of 3 layers), ending with the sauce.
12. Cover with foil.
13. Bake at 350* for 45 minutes.
14. Remove the foil, and cover with remaining 1/4 of the mozzarella.
15. Bake uncovered for 10 minutes more, or until the cheese has melted.
16. Let stand at least 10 minutes before serving.
17. The number of servings is a guess.
18. ENJOY!

ground beef, ground italian sausage, olive oil, mushrooms, onion, garlic, tomatoes, marinara sauce, salt, basil, italian herb seasoning, ricotta cheese, mozzarella cheese, eggs, fresh parsley, zucchini

Taken from www.food.com/recipe/zucchini-lasagna-ii-312727 (may not work)