Armed with some zucchini and an onion from the always amazing Reno County Farmers Market, I started looking specifically for different ways to use zucchini other than the usual grilling, sautéing, baking with parmesan cheese, etc. and found this tasty and easy recipe for Zucchini Lasagna to try this Sunday.
Following the advice of the person who posted the recipe, I doubled the garlic and the ground beef. I also doubled the cheese mixture because I couldn’t resist. Furthermore, there may have been some exaggeration to the sprinkling the cheese on top. Although the sauce still seemed to be lacking a little something (I substituted whatever that was with hot sauce and crushed red peppers), the outcome, though, was still definitely worth the whole heating up the house in order to bake this recipe.