Zucchini Lasagna
My DIL asked me to make this lasagna to cut down on carbs and calories. I used my regular lasagna recipe and substituted grilled zucchini for the pasta. 4-5 Zucchini, sliced lengthwise about 25 slices* 1 Tbsp Olive Oil 1 lb ground Beef 1 Tbsp Olive Oil 2 1/2 cups B�chamel Sauce (recipe below) 4 cups Tomato Sauce 1 tsp minced Garlic 1 tsp Basil Salt and Pepper 15 oz Ricotta cheese 2 large eggs 3 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Sprinkle sliced zucchini with salt, pepper and a little garlic powder. Coat a grill pan with oil and grill zucchini on both sides until lightly brown, and set aside. In a large saut� pan, heat olive oil on med-high. Add ground beef, salt and pepper, and saut� until browned, breaking up large clumps. Remove from heat, drain excess fat and let cool completely. Preheat oven to 375 and make sure rack is in center position of oven. In a medium bowl, mix the b�chamel and tomato sauces to blend. Add meat mixture, garlic and basil. In a...