1 onion, chopped
3 tbsp lard
3 gloves garlic, minced
16 oz mushrooms, sliced
3 lbs ground beef or turkey
1 ½ teaspoon salt
1 ½ teaspoon garlic powder
1 cup bone broth
2 cups homemade tomato sauce (reduced tomato juice)
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon oregano
½ teaspoon basil
1/8 teaspoon cayenne
2 cups homemade cream cheese (drained homemade yogurt)
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups grated cheese
3-4 zucchini squash (small to medium), peeled and thinly sliced lengthwise
Sautee onions in lard until onions are somewhat clear. Add garlic and mushrooms. Cook for a few more minutes until mushrooms soften. Remove from heat.
Brown ground beef or turkey. Add salt, garlic powder, and broth. Simmer on low until ready to layer lasagna.
Combine tomato sauce, salt, garlic powder, oregano, basil, and cayenne.
Combine cream cheese, salt, and garlic powder.
Layer tomato sauce mixture, zucchini squash, cream cheese mixture, beef or turkey mixture, and cheese twice in a 9×13 inch pan. Bake at 350 degrees for about 30 minutes or until zucchini slices are tender. Enjoy!