|Extra virgin olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Ground beef||1⁄2 Pound|
|Canned tomato paste||16 Ounce (1 Can)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Oregano||1 1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Mozzarella cheese||8 Ounce, thinly sliced|
|Ricotta cheese||8 Ounce|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Cut zucchini horizontally into 1/4" thick strips. Place on double thickness of paper towels and sprinkle with salt Place another double thickness of paper towels over zucchini, weight down with dinner plates, and let sit for half an hour to remove excess moisture.
Heat oil in a large skillet over medium heat. Add garlic, onion, and mushrooms and cook until onion is tender, but not brown.
Add meat to skillet and cook, stirring until brown. Drain drippings from skillet. Stir in tomatoes, tomato paste, wine, oregano, thyme, basil, salt, and pepper. Simmer uncovered for 1 1/2 hours.
Preheat oven to 350°. Generously oil a lasagna pan or shallow casserole dish.
Place half of the zucchini strips in prepared baking dish. Top with half of the mozzarella and ricotta cheeses. Spread half the meat sauce over the cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly.