Summer Lasagna

by Beth Sorrell
I make variations of this all summer long as we have zucchini and
squash in abundance.

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Ground beef
Tomato sauce

Other Ingredients
Mozzarella, sliced
Trim ends off zucchini and slice lengthwise with a mandolin into 1/4 inch strips. 
Place strips between paper towels and press with a baking pan to extract moisture. 
Meanwhile, brown meat in a large skillet. 
Add tomato sauce and simmer. 
Spray a rectangular baking dish with cooking spray. 
Spread a small amount of meat sauce on bottom of pan. 
Layer zucchini, then sauce, then cheese. 
Repeat 2 more times or to fill pan, whichever comes first, finishing with overlapping mozzarella slices. 
Bake for 35 minutes in a 400 degree oven.