Have your lasagna... and eat it too

Zucchini Lasagna

• 2 zucchini
• 4 hot Italian sausages
• 1 Egg
• 2 cups of tomato sauce
• 1 cup low fat ricotta cheese
• 4 cups of fat free mozzarella cheese
• Sprinkle of Parmesan cheese
• 2 tablespoons minced garlic
• Pinch crushed red pepper
• Salt and black pepper

-Preheat oven to 325 degrees F

-Lightly grease bottom of 9x13 pan with olive oil

-Slice zucchinis lengthwise into thin slices and sprinkle with salt and pepper

- Brown sausage and add 2 Tablespoons minced garlic and crushed red pepper

-Stir in tomato sauce, let simmer on medium heat

-Combine egg and ricotta in a small bowl and set aside

-Assemble the lasagna: spread 1/2 the meat sauce into the bottom of the pan, layer half of the zucchini slices, 1/2 the ricotta mixture and 1/2 the mozzarella. Repeat this layering

-Sprinkle top with Parmesan cheese and cover with foil

-Bake for 45 minutes, Remove the foil

-Raise the heat to 350 degrees F and bake for 15 additional minutes

-Let lasagna stand for 5 minutes before enjoying