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servings:

Thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!

• 1 pound 93% lean ground beef
• 1 1/4 teaspoons kosher salt
• 1 teaspoon olive oil
• 1/2 large onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh basil
• Freshly ground black pepper
• 3 medium zucchini
• Cooking spray or oil mister
• 1 1/2 cups part-skim ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 large egg
• 4 cups shredded part-skim mozzarella cheese (16 ounces)

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