Zucchini Lasagna adapted from The Skinnytaste Cookbook

Heat a large, deep nonstick skillet over high heat. Add the meat, season with ½ teaspoon of salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander, and wipe the skillet with a paper towel.

Heat the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, ¼ teaspoon of salt and black pepper to taste. Reduce the heat to low, cover and simmer, stirring occasionally, about 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.

Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick ribbons. Lightly salt the zucchini with the remaining ½ teaspoon salt, and set aside for 15 minutes. Blot the zucchini dry with paper towels.

Preheat the oven to 375 degrees.

In a medium bowl, combine the ricotta, Parmesan and egg. Spread ½ cup of the meat sauce in the bottom of a 9” x 13” baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread ½ cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping it with the remaining zucchini and meat sauce. Cover the dish with foil.

Bake for 30 minutes, remove the foil and bake another 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until the cheese melts and bubbles, 10 more minutes. Let the lasagna stand for 10 minutes before cutting into 8 pieces.