Lasagna dello zucchini!

Mom bought me some new zucchini in Bixby last weekend...take a look at these babies!The green are just regular zucchini but the yellow is called Gold Bar Zucchini. Too pretty! I've been wanting to try out a new vegetarian lasagna recipe and this one is not only veg but healthy too!

Zucchini Lasagna
(adapted from Gina)

serves 6

3 cloves garlic, minced
1/2 onion, chopped
1/2 t evoo
1/2 t butter
kosher salt & pepper
28 oz crushed tomatoes
2 T chopped fresh basil (from my garden!!)
15 oz part-skim ricotta
3-4 medium zucchini, sliced 1/8" thick
16 oz 2% or reduced fat mozzarella, shredded
1/4 c Parmigiano Reggiano, shredded
1 egg
2 cups Morningstar Farms recipe crumbles (optional)

For the sauce: Saute onion and garlic in butter and evoo for about 2 minutes. Add the MF crumbles (a splash of red wine can't hurt here), tomatoes, basil, salt and pepper to taste. Simmer on low, covered for 30 minutes. Do not add water--sauce should be thick (unless you want lasagna soup).

Meanwhile, cut zucchini into 1/8" thick slices, length-wise, add salt and set aside for 10 minutes. The salt will draw out the liquid in the zucchini--this is key to a non-soupy lasagna. Blot excess moisture.

Preheat oven to 375. In a bowl combine ricotta, egg and parmesan cheese. In a 9x13 baking dish coated with cooking spray, spread some of the sauce on the bottom. Arrange a layer of the zucchini, top with ricotta mixture, then the mozzarella. Continue layering until you've used up the zucchini and ricotta mixture. Top it all with remaining sauce and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for at least 15 minutes before you cut into it.