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Zucchini Lasagna Recipe


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     Zucchini Lasagna

Category   Entrees - Maindishes
Sub Category   Low-carb

1 pound lean beef or turkey
3 cloves garlic
onion, half
1 teaspoon olive oil
salt and pepper
28 ounce can crushed tomatoes
2 tablespoons chopped fresh basil
3 medium zucchini, sliced one eighth inch thick
15 ounce part skim ricotta
16 ounce part skim mozzarella cheese, shredded
one quarter cup Parmigiano Reggiano
1 large 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 to 40 minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into on eighth inch thick slices, add lightly salt and set aside for 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.
On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1 to 2 minutes per side. Place on paper towels to soak any excess moisture. Preheat oven to 350 degrees. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9 by 12 casserole dish, 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. Bake 45 minutes covered at 350 degrees, then uncovered 15 minutes. Let stand about 5 to 10 minutes before serving.

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