This is a lighter take on lasagne where we leave out the pasta and use zucchini instead! Grilling the zucchini on a BBQ gives the best flavour - but a grill pan on the stovetop works great as well.
1 lb (500g) lean ground beef
3 cloves garlic
salt and pepper
28 oz (796 mL) can crushed tomatoes
3 medium zucchini, sliced ⅛" thick
425g tub ricotta
16 oz. (350g) mozzarella cheese
¼ cup (50 mL) Parmigiano Reggiano
1 large egg
Preheat oven to 375°F (190ºC).
In a medium pan, brown meat and season with salt & pepper. When cooked remove from the pan and reserve. Saute garlic and onions in the same pan about 2 minutes. Return the meat, and add tomatoes. Simmer on low for 30-40 minutes.
Meanwhile, slice zucchini lengthwise into ⅛" slices, lightly salt and set aside or 10 minutes. (salting takes out unwanted moisture) After 10 minutes, blot off excess moisture.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
On a grill pan, grill zucchini on both sides, until cooked, about 1-2 minutes per side.
In a 9"x12" casserole spread some sauce on the bottom and layer the zucchini, then the ricotta cheese mixture and basil, then top with the mozzarella. Repeat all the ingredients are used. Top with sauce and mozzarella and cover with foil.
Bake 45 minutes covered, then uncovered for 15 minutes more. Let stand about 15 minutes before serving.