Zucchini Lasagna

Ingredients

• 1 large egg
• 1 1/2 cups organic tomato and basil pasta sauce
• 400 g mozzarella cheese
• 400 g ricotta whey cheese
• 24 oz zucchini
• 24 g parmesan cheese (hard)
• 1 lb ground beef (80% lean / 20% fat)

Directions

1. Brown the meat and drain excess fat. Add the pasta sauce.
2. Slice the zucchini into 1/8” thick slices. Lightly salt and set aside, this removes excess moisture. Blot excess moisture after 10 mins.
3. Grill zucchini 2-3 mins per side and place on paper towel.
4. Preheat oven to 375.
5. Mix ricotta, parmesan and egg.
6. In a 9x13 casserole spread 1/2 cup sauce, then cover with zucchini. Spread 1/2 cup ricotta mixture then 1 cup mozza cheese. Repeat until all ingredients are used up.
7. Cover pan with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Add remaining mozza and bake until melted, about 10 mins.
8. Let stand 5-10 mins before serving.