1 jar (15 1/2 oz) spaghetti sauce (or homemade sauce)
2 tsp. Sel Gris sea salt
4 zucchini (julienned on mandoline to create noodles)
1/2 cup Parmesan cheese
4 eggs
1 cup plain greek yogurt
2 cups shredded mozzarella cheese
2 Tbl Rosemary Basil Thyme herb blend
Instructions
Preheat oven to 400 degrees.
Using your mandoline, julienne zucchini into noodles.
Place zoodles in Large Round Mold and sprinkle with Sel Gris salt. Let sit for 20 minutes.
Brown ground beef in Large Round Mold in microwave for 6 minutes (3 minutes and then break up meat and repeat for the next 3 minutes). Drain excess grease, add spaghetti sauce and mix well. Set aside.
Mix together yogurt, 1 1/2 cups mozzarella cheese, 2 eggs and herb blend. Set aside.
Squeeze excess liquid from zucchini by folding Large Round Mold over zucchini and squeezing to release liquid. Repeat until most of the liquid is removed from the zoodles.
In a separate bowl, combine zucchini noodles, 1/4 cup of the Parmesan cheese and 2 eggs. Mix well.
Place Sunflower Mold on Perforated Baking Sheet. Sprinkle 1/2 cup of mozzarella cheese on bottom of mold and then press 1/2 of the zucchini mixture into bottom of Mold.
Layer your lasagna with 1/2 of the meat sauce, 1/2 of the cheese/yogurt mixture and then repeat with remaining zucchini mixture, meat sauce and cheese mixture.
Bake for approx. 30-40 minutes or until cheese melts.
Cool 20-25 minutes, allowing the cheese to cool enough to form.
