Zucchini Lasagna (noodle free!)

• 4 large zucchini, sliced lengthwise in 1/4 inch thick slices
• 1 egg, beaten
• 1 – 15 oz. container part-skim, low fat ricotta cheese
• 1/4 cup chopped fresh basil
• 1 tbsp. chopped garlic
• 1/2 cup grated Parmesan cheese, divided
• 2 – 24 oz. jars of your favorite marinara sauce
• 1 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 350F.

Place zucchini slices on paper towels, sprinkle with salt, cover with paper towels and let stand.

Meanwhile, in a medium bowl, combine egg, ricotta, basil, garlic & 1/4 cup Parmesan, set aside.

To assemble lasagna, coat bottom & sides of 14x8 baking dish with cooking spray. Spread a thin layer of sauce (1/2 cup) on bottom of pan. Dry the zucchini with the paper towels and layer half of the zucchini slices over the sauce & cover with half of remaining sauce (approx 2 cups) and half of the ricotta mixture. Sprinkle with 1/2 cup shredded mozzarella and top with the remaining zucchini slices. Cover with remaining sauce, and remaining ricotta. Sprinkle with remaining mozzarella and 1/4 cup Parmesan.

Bake until it starts to bubble, 35-40 minutes. Turn oven to Broil and continue to cook until top start to brown, 5 minutes. Remove from the oven and let rest 10 minutes before slicing into 12 pieces.

YUM!