Zucchini Lasagna
( approved by Nutrition Support)

Makes 9 servings
Per serving:One Lean protein
1 2/3 vegetables
1 condiment

Ingredients:
18 ounces 93% lean beef
3 cloves garlic
1/4 teaspoon salt
1/2 teaspoon pepper
28 oz can low sodium diced tomatoes-7 vegetables
2 tbsp chopped fresh basil
1 pound zucchini, sliced 1/8" thick (I used squash too bc I didn't have enough zucchini- 8 vegetables)
16 oz part-skim ricotta -2 Lean
16 oz part-skin mozzarella cheese, shredded (Sargento)- 4 Lean
1/4 cup Parmigiano Reggiano
1 large egg

Directions:
In a medium sauce pan, brown meat. When cooked drain in colander to remove any fat. Return the meat to the pan, add tomatoes, basil, and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, lightly salt and set aside for 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 m