Recipe - Zucchini Lasagne

4 lg Zucchini
2 tablespoon Olive oil
2 cl Garlic
One half cup Chopped onion
One half pound Ground beef
1 pound Can tomatoes
6 ounce Can tomato paste
4 ounce Can cut or sliced up mushrooms
Three fourths cup Dry red wine
1 One half teaspoon Oregano
One fourth teaspoon Thyme
One half teaspoon Basil
Salt and pepper
8 ounce Mozzarella cheese, thinly
cut or sliced up
8 ounce Ricotta cheese, crumbled
One half cup Grated Parmesan cheese

Cut zucchini into strips One fourth inch thick. Heat oil; add garlic and onion
and cook until vegetables are tender but not browned. Add meat and brown,
stirring to keep meat crumbly. Add tomatoes, tomato paste, mushrooms, wine,
oregano, thyme, basil and salt and pepper to taste. Simmer uncovered 11/2
hours. Place half of the zucchini strips in an oiled shallow casserole.
Top with half of the Mozzarella and Ricotta cheeses. Add half the meat
sauce. Repeat layers. Top with Parmesan cheese. Bake at 350 degrees for 40
minutes.