Zucchini Lasagna

Name: Zucchini Lasagna
Yield: 6 servings
Ingredients: Zucchini; Extra Virgin Olive Oil; Kosher Salt; Freshly Ground Black Pepper; Lean Ground Beef; Bison, Ground; Dried Oregano; Garlic Clove; Pasta Sauce with Mushrooms; Part Skim Ricotta Cheese; Frozen Chopped Spinach; Grated Parmesan Cheese; Egg; Shredded Part Skim Mozzarella; Shredded Mozzarella Cheese; Shredded Provolone Cheese; Sliced Basil

Well Plated

Serves: 6 Save

Ingredients (14)

3 medium/large zucchini about 2 pounds
3 tablespoons extra-virgin olive oil divided
1 1/2 teaspoons kosher salt divided
1/2 teaspoon black pepper divided
1 pound lean ground beef or ground bison
1/2 teaspoon dried oregano
3 cloves garlic minced
1 (24-ounce) can prepared marinara-style pasta sauce (I like DeLallo or Rao's)
1 (16-ounce) container low-fat cottage cheese or part skim ricotta cheese
1 (10-ounce) package frozen chopped spinach thawed with excess water squeezed out
1/2 cup finely grated Parmesan divided
1 large egg
1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
1/4 cup thinly sliced fresh basil