Zucchini Lasagna

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 8.5 pts • Points+: 10 pts
Calories: 424.9 • Fat: 18.5 g • Protein: 39.9 g • Carb: 23.1 g • Fiber: 3.1 g

1 lb 93% 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
15 oz fat free ricotta
16 oz reduced fat mozzarella cheese, shredded (Weight Watchers)
1/4 cup Parmigiano Reggiano
1 large egg

On a gas grill or in the broiler, grill zucchini on each side, until cooked, about 1-2 minutes per side.

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.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.