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Zucchini Lasagna Recipe

Name: Zucchini Lasagna Recipe
Ingredients: 1 lb 93% lean ground beef; 1 1/2 teaspoons kosher salt; 1 tsp olive oil; 1/2 large onion, chopped; 3 cloves garlic, minced; 1 (28 oz can) crushed tomatoes; 2 tbsp chopped fresh basil; black pepper, to taste; 3 medium (8 ounces each) zucchini, sliced 1/8″ thick; 1 1/2 cups part-skim ricotta; 1/4 cup Parmigiano Reggiano; 1 large egg; 16 oz (4 cups) shredded part-skim mozzarella cheese; 1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 3 medium (8 ounces each) zucchini, sliced 1/8″ thick 1 1/2 cups part-skim ricotta 1/4 cup Parmigiano Reggiano 1 large egg 16 oz (4 cups) shredded part-skim mozzarella cheese

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1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese
1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 3 medium (8 ounces each) zucchini, sliced 1/8″ thick 1 1/2 cups part-skim ricotta 1/4 cup Parmigiano Reggiano 1 large egg 16 oz (4 cups) shredded part-skim mozzarella cheese