Gluten Free Molten Lava Cakes

 I saw my favorite girl chef Anne Burrell making some totally mouth-watering molten lava cakes. I thought to myself, I can totally make these gluten free. The trick for me? Making them chocolate free, as chocolate causes migraines. I can have white chocolate though, so I figured I would give it a shot. And I am so glad I did.
 I altered Anne's recipe a bit, but not by a lot. I used white chocolate, with some green colored melts that I had left over from some candy making, instead of semisweet chips. And of course I used gluten free flour instead of the evil wheat flour. I think it turned out well, and cured my chocolate craving at the time. It is VERY rich, so it's not going to be an everyday thing. It is good for when you get a serious craving.
 First you'll want to spread melted butter into your ramekins, or spray with canola oil like I did. I did not have ramekins, so I used ovenproof custard cups. The cakes were a little difficult to get out in one piece, so if you have the ramekins use them for sure. Then pour sugar into the ramekin, coating every inch. This "helps" keep them from sticking, but it also makes a tasty, crunchy outer crust.

 Then you'll want to melt your chocolate with some butter. I used a heat-proof bowl and put it over simmering water on the stove. Once melted take off the heat and set aside briefly.

 Once your chocolate is melted beat your eggs, egg yolks, sugar, and vanilla in a mixing bowl. Beat until the color is a pale yellow and thick. Like this:

 Next you'll want to gently combine the melted chocolate with your egg mixture, followed by your gluten free flour mix. Then you'll want to pour your batter into your sugared ramekins/ custard cups.

Yes it's green, no it's not mint flavored

 Bake in the oven and then you're in for a treat.

a bit lopsided, but still delicious



 I attempted to take a picture of this molten cake in all its glory, but as stated previously I couldn't get them out of the cups in one piece. But I will leave you with this picture.

not quite molten, but still darn good with strawberries :)

Chef Anne and CrazyGlutenFreeLady's Molten Chocolate Lava Cakes

Ingredients

• 1 stick unsalted butter
• Cooking Spray
• Granulated sugar, for the ramekins
• 1/2 (6-ounce) bag white chocolate chips
• 3 eggs
• 3 egg yolks
• 1 1/2 cups powdered sugar, plus a little more for dusting
• 1 teaspoon vanilla extract
• 1/2 cup gluten free flour blend with starches
• Sliced strawberries, optional
• Special equipment: 6 ramekins or oven proof custard cups

Directions

Preheat the oven to 425 degrees F.

Spray the inside of 6 ramekins or oven proof custard cups with cooking spray. Coat the inside of each ramekin with granulated sugar. Reserve.

Put the stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.

Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.

Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.

Remove the cakes from the ramekins, and arrange them on individual serving plates garnished with slices of strawberries. Refrigerate any leftovers.

Slow Cooker Pulled Pork BBQ

 One of my favorite ways to cook is to use the slow cooker. Dump everything in the slow cooker, turn it on, and in a few hours you're good to go. It doesn't get any easier. I wish I could cook everything in that thing. It's been so hot lately I don't even want to think about turning on the oven. The slow cooker totally solves that dilemma, and makes food super tasty.
 I like to get pork shoulder when it's on sale and freeze it until I'm ready to make some pulled pork. I usually thaw my meat before doing the slow cooker thing. And now Let's do this....
 I put my pork shoulder in the crock pot. I like to stir all my liquids, spices, and sauces in a small bowl, or my measuring cup, before I add it into the crock pot. After that, set it to low or high depending on what time you wanna eat and that is it. So easy.

time to shred these puppies

 The only not fun part of this recipe is the actual shredding the meat, unless you're into that kind of thing. I usually make boyfriend help with this part ;)

shred that bad boy

 After you are all done shredding the pork, add it back into the delicious sauce you've created in your crock pot.

Aw yeah

 And there you have it, the easiest and tastiest pulled pork BBQ you'll ever make.

wraps: not the best idea for the pulled pork...

pulled pork nachos...much better choice ;)

Slow Cooker Pulled Pork BBQ

Ingredients

• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce, optional
• 1 tablespoon chili powder
• 1 bunch green onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme

Directions

1. Place the pork roast into the slow cooker. In a small bowl mix the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Add this mixture to the slow cooker, covering the pork. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

recipe adapted from allrecipes- I didn't use the Worcestershire and still thought it tasted great.

Gluten Free Pizza Crust

 You had to know this one was coming. On the list of things I would eat in a heartbeat if my health was of no concern, near the very top would be pizza. Meat lovers to be exact. This recipe helps you get more love in your tummy, and is borrowed from Sonja Stewart at Wise Bread.
 While a meat lovers pizza may be in the works one day, taco pizza is on the menu today. Good thing I gave you that taco seasoning recipe ;)
 This crust is spot on, if you have a pizza stone or metal pizza pan with holes in it I'm sure it would be EXACTLY like you've dreamed of. I don't have either of those things, but still adore this crust. It's taken me some time to get used to it's little nuances, so if at first you don't succeed, try again. You'll live. I promise.
 The first thing you want to do is proof the yeast. I preheat the oven and gather all my ingredients while the yeast puffs up.

oooo bubbly

 After your yeast is puffy, add vinegar and oil. Next get all your dry ingredients and mix well. Let the mixer go an extra minute to make sure the xantham gum gets evenly distributed.

 Then you'll want to add your liquid ingredients to your dry ingredients.

This is how your dough should look

 You'll want to roll out your dough between layers of flour dusted parchment paper or plastic wrap. I can't seem to roll out this dough for some reason, so I partially roll out the dough and press it the rest of the way into my pan.

I do love me some square pizza

 After you get your dough in your pan, bake your crust until golden brown around the edges. It doesn't get super crispy, but it's tasty.

the crust shrank a bit :(

 Add your favorite sauce, cheese, and toppings and bake again to melt the cheese. Let cool slightly before slicing, if you can restrain yourself.

so flippin good

 I decided to make mine into a taco pizza, with seasoned ground beef, lettuce, and taco sauce.

yummmmmy

Gluten Free Pizza Crust

• 1 Tbsp yeast
• 1 1/3 cup milk
• 1 tsp. sugar
• 2 1/3 cup gluten-free all purpose flour mix
• 2 tsp xanthan gum
• 1 tsp salt
• 2 tsp. olive oil
• 2 tsp. cider vinegar
• 1/3 cup (more or less) gluten free corn meal.

Preheat your oven to 400 degrees.
Heat the milk using your microwave or a small saucepan, to just above room temperature, or 105 degrees with your thermometer. Remember you want it hot, but you should be able to touch it slightly with your finger. Mix in the yeast, sugar and milk in a medium bowl and set it aside.
In your mixing bowl, mix the flour, salt and xanthan gum well. Your yeast mixture should be foaming by now. Add the apple cider vinegar and olive oil to the yeast mixture and then throw it into the flour blend. Mix it well.
I like to use parchment paper because it's easy to roll out and transfer onto the baking sheet. However, it isn't needed. Drop your dough out onto a well floured surface (like parchment paper) and add corn meal. Sprinkle the corn meal liberally as you roll out. Sprinkle it out on the top as well. Roll out the dough to about 1/8 inch thickness. Transfer the dough onto your baking sheet and cook it until the dough has a slight touch of golden brown. Throw the sauce on the crust, add cheese and toppings, then throw it back in the oven until the cheese is melted.

Egg-based Gluten Free Hot Dog Buns

Homemade chili cheese dog, it's heaven in a bun

Just in time for holiday barbeques and grill outs is this hot dog bun recipe I've been working on. I got it from the Gluten Free Hub.
 Gluten free buns from the store are super expensive, and the ones I tried are so dense they're borderline dry. With that being said, I thought I'd give homemade hot dog buns a try. These ones are spongy, and not dry at all.

mini loaf pans end up being the perfect bun size

 My version of the GF Hub's recipe cuts way back on the sugar. With it made as originally written, it comes out super sweet which is kinda off-putting (to me) in a savory bun. I've been playing around with this recipe because the buns keep sinking in the middle, which may be because I cut back on the sugar. I haven't completely perfected the recipe, but it satisfies my craving for a hot dog in a mostly suitable bun. I'll try with xantham gum next time, making sure my baking powder is completely mixed in, unlike last time.

my attempt at spiral hot dogs

Egg-based Gluten Free Hot Dog Buns

• 4 mini loaf pans 
• 4 eggs
• 1 tsp. water
• 3 tsp. sugar
• pinch salt
• 1/2 cup potato starch
• 4 tsp. baking powder
• 1 tsp. dried oregano or Italian seasoning (optional)
• sesame seeds (optional)

Preheat your oven to 350° F. Grease pans with cooking spray. In a medium mixing bowl, whisk the eggs, water, sugar, and salt. Mix in the potato starch and oregano (the oregano helps mask the residual egg flavor, and adds a nice spice to the bun). Make sure the starch is completely mixed in before adding the baking powder. Whisk in the baking powder, quickly to make sure there are no lumps, but do not overmix. Working quickly, distribute the mixture evenly among four mini loaf pans. If using sesame seeds, sprinkle them on before placing in oven. Bake the mini loaf pans for 16-20 minutes in the oven, or until the tops are golden brown.

Enchilada Meatballs

 This is a really unique, and fun recipe that I got from allrecipes, my favoritest website in the whole world, after lolcats of course. It's meatballs with a Mexican flair, great for parties or just a fun dinner.
 My version, of course, is gluten free and everything is made from scratch. I made the cornbread, and enchilada sauce from scratch. Cornbread is the coolest part of this recipe. The cornbread is the bread crumbs! Genius!
 You can eat this as a snack, appetizer, or dinner- just jazz it up with taco fixings and make meatball tacos in corn tortillas. Those meatball tacos were tasty. This time around I didn't put any cheese in my mixture and the meatballs fell apart really easily. The taste was spot on, but they weren't very pretty.
 So, the first thing you want to do is make the cornbread, adding some taco seasoning in with it. They say a packet, but I make my own taco seasoning, so about two tablespoons worth. This taco seasoning is fabulous. The cornbread recipe I use is here.

Before baking

After baking. And looking great I must say

 Let your cornbread cool. Then make bread crumbs. It's super easy, just look...

yep I used my mixer to make bread crumbs, pure genius

 Cornbread is a more crumbly type of bread so you can just put it in your mixer and let it go to town.
 While the cornbread was baking I made the enchilada sauce. I doubled that recipe for the meatballs. You'll want extra to pour over the meatballs.

this is what it looks like before reducing

 Now that you have your breadcrumbs and enchilada sauce, you can finally make your meatballs! Just combine the enchilada sauce, slightly cooled of course, and breadcrumbs with your mixer. Then add the ground meat, and cheese if you're feeling cheesy. I let my mixer do all the work, maybe that's why my meatballs fell apart, but I'd rather my mixer get yucky than my hands.

Oh yes I did, no yucky hands for me

 Then you want to form the meat mixture into balls. I like to use my ice cream scoop for this. It makes them each the same exact size and it's really fast.

and of course this scoop broke right after this picture. fail

 After you bake the meatballs, you can put them in another pan and pour your extra enchilada sauce on them. Or if you're like me and don't want to dirty another pan, you can put them in your enchilada sauce that's still in the pot, hoping your meatballs won't fall apart stirring them. Good luck and have fun!

another attempt at being artsy

Ingredients

• 2 cups crumbled cornbread
• 20 enchilada sauce, divided
• 1/2 teaspoon salt
• 2 tablespoons taco seasoning
• 1 1/2 pounds ground beef
• 1 cup shredded Mexican cheese blend, divided (optional-see note)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the cornbread, 10 oz of the enchilada sauce, half of the cheese if using, salt, and taco seasonging. Crumble the beef into the mixture, and blend well. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
3. Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
4. While the meatballs are cooking, warm remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

Red Enchilada Sauce

 I love enchiladas. What I hate? That stupid red enchilada sauce you get from a can. It just tastes bad to me. And of course I have to make sure there's no bad stuff in it like gluten or MSG. In addition, my boyfriend can't tolerate bell peppers, so we have to be on the look out for those as well. You know what? I'm tired of reading all these labels just to be mad at the gross sauce anyway. So, I am going to make my own. This has become a mantra for me.
 This recipe is pretty easy. Just saute garlic, and shallot; add spices; add tomato sauce, salsa, and chicken broth. Then huzzah! A yummy enchilada sauce. It may not be entirely authentic, but it's darn good.

spicey!

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced shallot
• 1/2 teaspoon dried oregano
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa, blended smooth in a blender
• 1 (6 ounce) can tomato sauce
• 1 1/2 cups chicken broth

Directions

1. Heat the oil in a large saucepan over medium heat. Add the garlic and shallot and saute for 1 to 2 minutes. Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the chicken broth. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

The Best Taco Seasoning

 This is the best taco seasoning I've ever had. And it's so much better for you than store bought. It lasts months stored in a covered container, so you can't go wrong. If you don't want to use the cornstarch, you can sub any other starch. Or if you don't need thickening in your dish just omit the starch all together. Sometimes I like to go a little crazy and use marjoram instead of oregano, I find it has a milder taste.

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon cornstarch

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne pepper, oregano, paprika, cumin, salt, pepper, and cornstarch. Store in an airtight container.

Gluten Free Corn Bread

 This corn bread is soooo good, and quick to make. It tastes great with chili, or warm out of the oven with some butter spread on it. It also makes great breadcrumbs, as in my enchilada meatballs.

Ingredients

• 1/2 cup gluten free cornmeal
• 1/2 cup gluten free flour blend
• 2 tablespoons sugar
• 2 teaspoons gluten free baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup plain soy or almond milk
• 2 tablespoons corn oil

Directions

1. In a bowl, combine the cornmeal, flour blend, sugar, baking powder and salt. In another bowl, blend egg, milk and oil; stir into dry ingredients. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 425 degrees F for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

Gluten Free Flour Blend with Starches

 This is my go to gluten free all purpose flour blend. I got it from Land O'Lakes website, of all places right? It's pretty basic, features two different starches, and works well with cakes and muffins, sometimes cookies. I put the mix in a plastic container with a lid and shake it up.

Ingredients

2 cups white rice flour

2/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xanthan gum

Directions

Combine all ingredients in large bowl; stir.
Use mixture in baking recipes. Store mixture in container with tight-fitting lid; stir before using.

Boyfriend's Teriyaki and Ranch Portabella Sandwiches

 This recipe is near and dear to my heart. My boyfriend made it the first time I visited his place. It also was one of those moments in the beginning of a relationship where you realize this one is the one for me, no doubt about it. A man that can cook, and loves mushrooms! I'm in love for the long run. Little did I know that this is one of about three recipes the man can cook without asking me a question. Oh well I guess I'll keep him. He puts up with all my nonsense, so I really have to keep him.
 This is a seemingly random set of ingredients, I like to call it Pittsburgh random. I have no idea how bf came up with this, honestly. I'll have to ask him sometime.
 The sandwich, in my case lettuce wrap, consists of gluten free teriyaki marinated portabella mushrooms, swiss lace cheese, french fries, and homemade ranch dressing. I can only have homemade ranch dressing, as pretty much every commercial ranch has MSG, a major migraine trigger. (My favorite ranch recipe is from Allrecipes. If you click on ranch dressing at the bottom there's a link to the recipe.) The teriyaki and ranch combo sounds strange, but it is fantastic. It's a great contrast with creamy and tangy flavors.
 You'll want to start with marinating the sliced portabellas. My boyfriend likes to get the pre-sliced portabellas, the ones that come with a sauce packet, but we don't use the sauce. You'll want to marinate the portabellas for 6 hours but not more than 24 hours in the gluten free teriyaki sauce.

you can use a resealable plastic bag, I ran out this time of course

 After the portabellas are done marinating, you'll want to get your oven ready for the french fries. Once the fries are in the oven, start cooking the portabellas. Boyfriend is very specific when it comes to cooking the bellas. Grab a slice with tongs and lay it on a hot skillet. You want to saute the bellas individually, flipping them like they're chicken tenders or something. It does help to ensure that the portabellas don't overcook.

He's so cute when he cooks :)

This is what they look like when they are done

 When the portabellas are all cooked and the french fries are done, it is time to assemble the sandwich. Boyfriend insists on putting ranch dressing on both sides of the bread. Since I'm using a lettuce wrap, I just put it on the top. Put a slice of swiss lace down, the portabellas next, french fries after that, and voila! Yummy yummy in your tummy!

your mouth should be watering by now

 

see it IS possible to wrap that lettuce

Boyfriend's Teriyaki and Ranch Portabella Sandwiches

Ingredients

• 1 10 oz bottle gluten free teriyaki sauce
• 3 7oz packages sliced portabella mushrooms
• 1 lb. frozen french fries
• 1/3 cup ranch dressing, or to taste
• 1/2 lb swiss lace cheese, or to taste
• 4 hoagie rolls or 4 iceberg lettuce leaves, whole

Directions

1. Place the portabellas in a gallon size resealable plastic bag. Pour teriyaki sauce over portabellas in bag. Place in refrigerator to marinate 6 hours to overnight.
2. Preheat oven per directions on bag of frozen fries. Bake fries according to bag's directions.
3. While fries are baking, heat skillet on med-hi heat. Place individual slices of portabellas in skillet. Cook 2 to 3 min on each side or just until tender. Remove from pan.
4. To assemble sanwiches, spread 1 to 2 TB ranch, or to taste, on both sides of roll or lettuce wrap. Place one slice of swiss on the bottom. Place approx. 3 to 5 slices of portabellas on top of the swiss. Finish with about 6 to 8 french fries, or to taste. Enjoy!

Zucchini Lasagna

 Let me start this off by saying I am not Italian, nor do I pretend to be. It doesn't take me two minutes to say mozzarella. In addition, I am more of a recipe tweaker than creator. I don't really measure much, I just go by taste. Cooking is about having fun, not rocket science. Just do what tastes good. Now let's get down to business.

 This is one of the best lasagnas I've ever had. No joke. Then again I am not the most picky eater, so maybe my opinion doesn't matter. However, my boyfriend on the other hand is one of the most picky eaters I've ever had the pleasure of meeting. And guess what? He likes this lasagna. Heck, even my cat went nuts while I was assembling this beauty. I think she channeled Garfield because she was meowing like crazy.

apparently all striped cats love lasagna

 This lasagna doesn't have any noodles whatsoever, and you'd never even miss them. How much more tempting could this be? The "noodles" in this are, you guessed it, zucchini- one of my most favorite veggies. The only downside to this recipe is the fact that there is a lot of liquid after cooking, liquid from the zucchini. This still happened to me even AFTER I salted it to draw out some of that liquid. I don't mind such a thing, but if you do you can probably put some uncooked instant rice on the very bottom of the dish.

 I will go on to say that this recipe is not casein free, blame my migraines. Sounds weird, but true. I couldn't find any dairy free ricotta at the store, and to make my own I'd need tofu. I didn't want to use tofu because I can't have anything that is aged (PS I know mozzarella is aged, but I use it sparingly and not often. Dairy free cheese is crazy expensive). Ricotta is a safe cheese for people that tend to get migraines, but obviously not those trying to be casein free. I have many a conundrum in casein free/ migraine free land. Does anyone else have these issues? I'd love to know that there are people out there that understand my lifelong plight.

 Now that you've heard my life story, let's make some low carb, gluten free, good for you lasagna. You'll want to start by slicing your zucchini very thinly, lengthwise. I'd advise the use of a mandolin. Put the slices in a colander, and sprinkle a dash of salt over the slices. Try to get a little salt on every slice, this will draw out the excess moisture so you doesn't end up with watery lasagna.

 While your zukes are draining, you can make your sauce. I always make my own spaghetti sauce. Just get some tomato sauce and spices, sometimes ground meat, heat it up and you are good to go.

 After that you'll want to get your ricotta mixture together. I squeezed the liquid out of the thawed spinach, and added ricotta and parsley to it. I never add egg to my ricotta for lasagna, and I find that I never miss it.

 Now it's time for the fun part, lasagna assemble!!! I wish if I just yelled that it would assemble itself.  I always put a layer of sauce down first, so the "noodles" don't stick. Next a layer of the zukes, put them on there like you would with pasta. Now I do a layer of the ricotta, a sprinkle of mozzarella, and a layer of sauce. You wanna repeat this until you get to the last layer. I try to end with a layer of zukes, sauce, and finish with a sprinkle of mozzarella, exactly in that order. Cover with foil and bake away.



1st layer

2nd layer

 

3rd and 4th layer

This is what it should end up looking like after layering

 Let the lasagna cool for a few minutes before slicing. Then enjoy immensely!

 

Zucchini Lasagna

Ingredients

• 2 large zucchini
• 1 tablespoon salt
• 1 1/2 pounds ground beef
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons minced garlic
• 1 teaspoon onion powder
• 2 (16 ounce) cans tomato sauce
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• pinch of salt
• 1 (15 ounce) container low-fat ricotta cheese
• 1 tablespoon dried parsley
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 16 ounces shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef in a large skillet over medium high heat. Stir in black pepper, garlic, and onion powder. Cook and stir until meat is no longer pink. Drain and return to skillet. Stir in tomato sauce, basil, oregano, and salt. Bring to a boil; reduce heat and simmer sauce for about 15 minutes, stirring frequently.
4. Meanwhile, stir ricotta, parsley, and spinach together in a bowl until well combined.
5. To assemble lasagna, spread 1/4 of the meat sauce into the bottom of prepared pan. Then layer 1/4 the zucchini slices, 1/4 the ricotta mixture, then 1/4 the mozzarella cheese. Repeat. Finish with a layer of sauce and a sprinkle of mozzarella. Cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

This recipe was based on No-Noodle Zucchini Lasagna from allrecipes.com