Zucchini Lasagna

Ingredients

• 3 large zucchini
• 1 lb. ground beef, 93% lean
• 16 oz ricotta cheese, part skim
• ½ cup Parmesan cheese, grated
• 2 cups mozzarella cheese, part skim, shredded
• 24 ounce jar marinara sauce
• ½ cup onion, finely chopped
• 1 egg
• 1 tsp olive oil
• 2 tsp garlic, minced (or ½ tsp garlic powder)
• ½ tsp Italian seasoning
• 1 tbsp parsley, chopped (or 1 tsp dried)
• Salt and pepper to taste

Instructions

1. Trim both ends off the zucchini. 
2. Use a mandolin, wide-edge cheese grater, vegetable peeler, or knife to cut the zucchini into 1/8-inch slices. Sprinkle salt over the slices, then lay them out on paper towels to drain. Leave for at least 10 minutes.  
3. Pat the tops of the zucchini slices with paper towels until dry (this will prevent the lasagna from being too watery).  
4. While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat. 
5. Add the ground beef and season with salt and pepper to taste. 
6. Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through. 
7. Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds. 
8. Add the marinara sauce and bring to a simmer; cook for 5 minutes. 
9. Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined. 
10. Preheat the oven to 375 degrees F. Coat a 2 or 3 quart baking dish with cooking spray or olive oil. 
11. Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese. 
12. Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.