Zucchini lasagna

Recipe Information

Ingredients

• 1 pound lean ground beef

• 3 cloves garlic

• 1/2 onion

• 1 teaspoon olive oil

• 1 can (28 ounces) crushed tomatoes

• 2 tablespoons chopped fresh basil

• 3 medium zucchini, sliced

• 15 ounces part-skim ricotta cheese

• 16 ounces part-skim shredded mozzarella cheese

• 1/4 cup Parmesan cheese

• 1 large egg

• Salt and black pepper to taste

Directions

• Preheat an oven to 350°F.

• Brown the beef in a medium saucepan. Drain the fat, season with salt, and set aside.

• Using the same saucepan, cook the garlic and onion in olive oil for 5 minutes. Return the beef to the pan and add the tomatoes, basil, salt, and pepper. Cover and simmer on low heat for about 40 minutes.

• Salt the zucchini, let sit for 10 minutes, then blot with paper towels. Grill the zucchini for 2 minutes on each side.

• In a medium bowl, combine the egg and the cheeses.

• In a 9x12-inch casserole dish, spread about half of the beef mixture on the bottom and layer zucchini on top. Sprinkle some egg and cheese mixture over this and repeat the process until ingredients are used.

• Cover the dish with foil and bake for 45 minutes, remove the foil, and bake 15 minutes. Cool about 5-10 minutes before serving.

Nutrition (per serving)

• Calories: 345 cal

• Total fat: 17g

• Sodium: 801mg

• Carbohydrate: 16g

• Fiber: 2g

• Protein: 36g