zucchini lasagna

Directions :

1. Preheat the oven to 400°F.
2. Using a sharp knife or a mandoline, cut the zucchini into ¼-inch slices lengthwise and place in a single layer on a baking sheet.
3. Season the zucchini with salt and bake for 12 to 15 minutes or until softened. Set aside to cool and reduce the oven to 350°F.
4. Meanwhile, add the ground beef, onion, and garlic to a large skillet and cook over medium heat, breaking it up with a spoon, until no pink remains. Drain any fat.
5. Stir in the crushed tomatoes, diced tomatoes, Italian seasoning, sugar, and bay leaf. Simmer uncovered over medium heat until thickened, about 10 minutes. Remove the bay leaf.
6. Meanwhile, in a medium bowl, mix together ricotta cheese, beaten egg, basil and parmesan cheese.
7. Pour ½ cup of the meat sauce in the bottom of a 9 x 13 inch pan. Layer one-third of the zucchini slices and half of the meat sauce.
8. Add another layer of zucchini, all of the ricotta mixture, one more layer of zucchini, and the remaining meat sauce.
9. Bake uncovered for 45 minutes, top with the mozzarella cheese, and bake for an additional 15 to 20 minutes.
10. Remove from the oven and rest uncovered for at least 20 minutes before serving.