Zucchini Lasagna

This was my first attempt at low carb Italian food and it was delicious. It was really runny out of the oven, but much more firm and appetizing after refrigerated for a day and reheated. I plan on trying it in the Crockpot soon. I'm also wondering how it would be built, frozen, and then cooked (like a homemade frozen lasagna). All things I plan to try!

1 lb. lean ground beef

3 - 8 oz. cans Hunt's Basil, Garlic, & Oregano tomato sauce

15 oz. part-skim ricotta cheese

16 oz.  mozzarella cheese, shredded (divided)

3 medium zucchini, sliced 1/8 inch thick

1/2 medium sweet yellow onion

1/4 cup Parmesan cheese, shredded

1 egg

3 garlic cloves, minced

1 tablespoon basil, dried

Salt and pepper

Preheat oven to 350 degrees. Brown ground beef in a large skillet with onion, garlic, basil, salt and pepper. Add tomato sauce and simmer for 10-15 minutes. Combine ricotta, Parmesan, 12 ounces mozzarella, and egg in a bowl and mix. Arrange zucchini slices in the bottom of a 9x13 baking dish. Layer half of meat sauce and half of cheese mixture. Repeat layering and top with final layer of zucchini slices. Sprinkle with remaining mozarella cheese, cover with aluminum foil, and bake for 45 minutes. Remove foil and continue baking for another 15 minutes. Makes 12 servings.

Nutritional Information for 1/12 of casserole:

Calories: 270

Carbs: 10 g

Total Fat: 16 g

Protein: 23 g