Grain-Free Zucchini Lasagna

I learned a few things yesterday in the kitchen, which is the whole point, even if the meal tastes like crap (it didn't!).  I learned that my $5 pivot peeler/slicer thing that I got at Chuck's Produce Market was probably the most valuable kitchen investment I'd made in a while.  That thing cuts veggies like they are butter.  I also learned that using it was one of the most fun things I've done in the kitchen in a while.  It was strangely stress-relieving and addictive, and maybe I don't need a food processor after all...I can just turn everything into ribbons!  If you can find this exact peeler, buy it!  You won't be disappointed!

This recipe I was SO excited about!  I got it from Dr. Mercola's "The No-Grain Diet Book".  I'm so glad I tried it, but sometimes I wonder if anyone actually tests the recipes they put in diet books.  I know usually with cookbooks there is a huge editing and testing process, but I think with diet books they really skimp on that part of editing...this recipe has really good bones, and I did modify a little due to my lack of nutmeg (and whether it would actually go well with the recipe is questionable to me, but what do I know?).
I will post a pic of the original recipe at the end, but I am posting my version here.  It still needed something...I like everything really spicy so I wish it had more of a kick!

What you will need:
2 jars of organic tomato sauce (even better if you make your own!  I bought Muir Glen garlic roasted)
1.5-2lbs of grass fed ground beef (next time I will do half beef and half italian sausage I think)
2 cups of ricotta
1 tub of fresh mozarella
3-4 zucchinis, cut into ribbons
1 onion, chopped
2lbs of fresh spinach (frozen would work too)
1 clove of garlic or more if you prefer (I used powder because I forgot to buy it)
red pepper flakes (optional)
salt
pepper

Step 1:  put beef and onions and garlic in the pan

Step 2:  After meat is browned, drain fat and add sauce, put on the back burner to simmer on low.

Step 3:  Put spinach in a steamer basket in a pot with water at the bottom to steam on the stove and cover.  If you don't have a steamer basket, you can just put a small amount of water at the bottom (about 1 inch) and put your spinach on top of it...you just need to pat it dry when you are done.  Leave the spinach in until it is wilted.

Step 4:  Make zucchini ribbons!  This was my favorite part!  3 Zucchinis only took me about 5 mins or less with the tool I bought.  The pivoting head made it so much easier than a regular peeler!

Step 5:  Stir spinach and ricotta together (mine is in a pot so I don't have to wash extra dishes, this is just the pot I steamed the spinach in, but it is not over heat now for the mixing).

Step 6:  Start pre-heating your oven to 350 degrees.  Butter your pan!  With REAL butter, not margarine!  Click here to find out why

Step 7:  Now comes the fun part!  Layering!  I did sauce, zucchini, spinach ricotta, sauce, mozerella.  I did it all twice, but the original said to do 3 times..not sure if that is possible or not!  I ran out of sauce just decided to add more zucchini on top and top off with mozerella.  Next time I will make more sauce.  The recipe above reflects that change so you don't have to worry about it.

The last picture is what it looks like after a whole layer is done, but that's what your final pre-cooked version should look like.  Mine looked like this, since I ran out of sauce:

Step 8: Bake for 25 minutes.  Utilize your time wisely and do your dishes while you wait.  This is how my never been remodeled 1991 kitchen (I hate it!) looked after I was done cooking..what a mess! The stuff on the bar counter is my husbands, he thinks that's a storage area for his stuff.  

DING!  Time to take it out!  Voila!

It was good, but like I said originally a little bland.  If anyone has any tips on how I could improve this recipe please share with me.  Here is the original if anyone is interested: