Zucchini Lasagna

This zucchini lasagna is a healthy and delicious alternative to traditional lasagna, using zucchini slices instead of pasta sheets.

Ingredients - Serves 6

Preheat the oven to 375°F.
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and cooked through. Drain any excess fat.
Add the tomato sauce, dried oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, and fresh basil.
Spread a thin layer of the meat sauce in the bottom of a baking dish.
Layer zucchini slices on top of the sauce, then spread a layer of the ricotta cheese mixture over the zucchini.
Repeat the layers until all the ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the shredded mozzarella cheese on top of the lasagna.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving.