Noodle-less Lasagna

We had lasagna for dinner last night. With a lo-carb diet there was no noodles in it. I was hoping it would be good with no noodles and not much tomato sauce, but I have to tell you...it was FANTASTIC!!! So YUMMY! In fact, I overate!! I got the recipe from Linda's Low Carb site.

Noodle-less Lasagna

• 2 pounds ground beef
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Salt & pepper
• 8 ounce can tomato sauce
• 28 ounces zucchini
• 15 ounces ricotta cheese
• 2 eggs
• Pinch parsley, chopped
• 8 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded, 2 ounces

Brown the hamburger with the garlic; drain the fat. Season with salt and pepper. Stir in the tomato sauce and Italian seasoning. Beat the eggs with the ricotta; add a little salt and pepper and the parsley. Thinly slice the zucchini lengthwise about 1/8" thick; do not peel. Grease a 9x13" baking pan. Layer everything in this order: 1/3 of the zucchini, salt and pepper, 1/2 of the meat sauce, 1/3 of the zucchini, salt and pepper, all of the ricotta, 1/2 of the mozzarella and parmesan, 1/3 of the zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses. Bake at 350º for 45 minutes to an hour until bubbly and the zucchini is cooked well.