4 + zucchini, lg.
2 tbsp. olive oil
2 cloves garlic, minced
1/2 c. onion, chopped
1 lb. ground beef
1 (1 lb.) can tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can sliced mushrooms
3/4 c. dry red wine
1 1/2 tsp. oregano
1/4 tsp. thyme
1/2 tsp. basil
Salt & pepper
8 oz. mozzarella, thin sliced
8 oz. ricotta cheese, crumbled
1/2 c. Parmesan, grated

Cut zucchini into 1/4 inch thick strips. Heat oil. Add garlic and onion; cook until tender, but not browned. Add meat and brown, stirring to keep meat crumbly. Add other ingredients, except zucchini and cheese. Simmer uncovered 1 1/2 hours.

Place 1/2 zucchini strips in shallow casserole. Top with half of mozzarella and ricotta. Add half of meat mixture. Repeat layers. Top with Parmesan. Bake at 350 degrees for 30 minutes.