Zucchini Lasagna
By replacing the pasta with thin sliced zucchini you can create a delicious low carb, lighter lasagna. This recipe passes the picky daughter seal of approval! I love how zucchini is so versatile, I used my mandoline to slice the zucchini which made slicing quick and easy. You can make the sauce ahead of time or the day before. I like to double it and use the extra for other dishes. This is a great Sunday dish.
Gina's Weight Watcher Recipes
Servings: 6 o Time: 1.5 hour o Points: 8.5 ww points
"    1 lb lean beef
"    3 cloves garlic
"    1/2 onion
"    1 tsp olive oil
"    salt and pepper
"    28 oz can crushed tomatoes
"    2 tbsp chopped fresh basil
"    3 medium zucchini, sliced 1/8" thick
"    1 15 oz fat free ricotta
"    16 oz Sargento reduced fat mozzarella cheese, shredded
"    1/4 cup Parmigiano Reggiano
"    1 egg
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
Preheat oven to 350.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
** After making this recipe several times, I found it's best to grill or broil the zucchini first so you don't get all the excess liquid from the zucchini when it bakes. This recipe is a keeper, enjoy!!
Bake 45 minutes covered at 375, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.