A few weeks ago, I tried a new recipe for zucchini lasagna and it was just too good not to share. The recipe substituted zucchini for noodles and John and I both agreed, it may just be better than traditional lasagna. The best part- it’s {somewhat} healthy and you don’t have to sacrifice any of the flavor! I will definitely be making this again asap!
Ingredients:
1 lb lean beef
3 gloves garlic {minced}
1/2 onion {chopped}
1 teaspoon olive oil
salt and pepper
1 28 ounce can crushed tomatoes
2 tablespoons chopped fresh basil
3 medium zucchini {sliced 1/8” thick}
15 ounces part-skim ricotta
16 ounces part-skim shredded mozzarella
1/4 cup Parmigiano Reggiano
1 large egg
Directions:
In a medium sauce pan, brown meat and season with salt. Drain meat. Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered.
Meanwhile, slice zucchini into 1/8" thick slices, add lightly 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.
Grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. 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.
Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving. 
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