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