From Jess Gaito
1 lb ground beef
3 cloves of garlic
1 teaspoon olive oil
salt , pepper
28 oz. can crushed tomatoes (or your favorite sauce)
2 tablespoons chopped fresh basil
3-4 medium to large zucchini, sliced ⅛” thick
15 oz. part skim ricotta cheese
16 oz. part skim mozzarella cheese, shredded
¼ cup Parmigiano Reggiano cheese
1 large egg
-In a medium saucepan, brown meat and season with salt. Drain beef in colander to remove any fat. Add olive oil to the pan and saute garlic and onions for 2 minutes. Return the meat to the pan, and crushed tomatoes or your own sauce, basil, salt and pepper. Simmer on low for 30 minutes. Do not add extra water-the sauce should be thick.
-Slice zucchini lengthwise into ⅛” thick slices. Use a mandolin if you have it to get uniform slices. IMPORTANT > Lightly salt the slices and set aside for 10 minutes (zucchini has a lot of water when cooked, salting it takes out a lot of the moisture so that your lasagna is not soupy). After 10 minutes, blot the excess moisture with a paper towel.
-On a grill pan, grill the zucchini on each side until cooked, about 1-2 minutes per side. Place on paper towels to absorb excess moisture.