I made Zucchini Lasagna tonight. It was great and no pasta!

I layered strips of zucchini instead of the noodles. Everything else can be your usual lasagna recipe.

Yum Yum

Yum! It is so good! I made it during the summer when I had a ton of Zucchini! I liked it better than the regular recipe! I made the recipe from skinnytaste.com

Zucchini Lasagna

Skinnytaste.com

Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts

Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g

Sodium: 801 (without salt)

Ingredients:

• 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 part-skim ricotta
  
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
  
• 1/4 cup Parmigiano Reggiano
  
• 1 large egg
  

Directions:

• 
  
  

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. Simmeron 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 lightly 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.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

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.

Yum! It is so good! I made it during the summer when I had a ton of Zucchini! I liked it better than the regular recipe! I made the recipe from skinnytaste.com

Zucchini Lasagna

Skinnytaste.com

Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts

Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g

Sodium: 801 (without salt)

Ingredients:

[*]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' date=' sliced 1/8" thick

[*']15 oz part-skim ricotta

[*]16 oz part-skin mozzarella cheese, shredded (Sargento)

[*]1/4 cup Parmigiano Reggiano

[*]1 large egg

Directions:

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. Simmeron 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 lightly 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.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

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.

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That sounds great!