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Plan Z Phase: This is a Z3 (ZReboot) recipe.

This is a hearty and satisfying casserole for those who would love a traditional lasagna but know the noodles are not smart.

This is a take-off of a chicken recipe sent in by one of our Plan Z dieters.

Servings: 6 – 8 people

Ingredients:

• 1 lb of ground beef
• 2 Tbl of Italian seasoning
• 12 oz of spaghetti sauce (Find one with no sugar. Newman’s Own brand is one. Otherwise just read the labels. You’ll find one. Most jars are slightly bigger than 12 oz so you might have some leftover.
• 8 oz of ricotta cheese (buy full-fat ricotta)
• 3 cups of washed, baby spinach
• 1 cup of fresh mushrooms, sliced or chopped. You choose.
• 2 cups of shredded mozzarella
• fresh basil (optional)

Instructions:

In a large sauté pan, spray with some olive oil spray and add your ground beef. Sauté on medium, breaking it up constantly so it gets to a sauce consistency. You can leave in some chunks or make it smoother. Your choice. Add your Italian seasoning and stir.

Take out your 9”X9” oven-proof pan. Put a ¼ cup of the spaghetti sauce in the bottom. Then layer on your ground beef mixture. Layer on the baby spinach next. It gives it a transition sort of like laying in pasta. Gently spread your layer of ricotta on top of the spinach. Scatter on your mushrooms.

Top this with a layer of spaghetti sauce. Cover the whole dish end to end. Then top with mozzarella.

Bake at 350 for about 20 minutes. Then turn on the broiler and brown the top. Keep an eye on it so it gets lightly browned but not blackened.

Let sit on the stove for about 10 minutes before you slice it. This helps it settle and that way you won’t burn your mouth when you go to eat it.

When I serve this I scatter some minced, fresh basil over the top.

Cheers,