ingredients
1 lb 94% lean beef
4 cloves garlic
1/3 onion
1 tsp olive oil
salt and pepper
29 oz can crushed tomatoes
3 tbsp chopped fresh basil
4 medium zucchini sliced 1/8 thick
16 oz part skim ricotta
15 oz part skin mozzarella cheese shredded - sargento -
1/3 cup parmigiano reggiano
1 large egg
.
directions
in a medium sauce pan brown meat and season with salt when cooked drain in colander to remove any fat
add olive oil to the pan and saute garlic and onions about 3 minutes return the meat to the pan add tomatoe basil salt and pepper simmer on low for at least 35-45 minutes covered do not add extra water the sauce should be thick
preheat oven to 340°
in a medium bowl mix ricotta cheese parmesan cheese and egg stir well
in a 10 × 13 casserole spread some sauce on the bottom and layer the zucchini to cover then place some of the ricotta cheese mixture then top with the mozzarella cheese and repeat the process until all your ingredients are used up top with sauce and mozzarella and cover with foil
bake 40 minutes covered at 370° then uncovered 20 minutes let stand about 6 – 12 minutes before serving
