Grilled Zucchini Lasagna

Yields: 4 servings



Set a grill pan over medium-high heat. Grease pan with olive oil. Season zucchini slices with salt and pepper. Grill zucchini in batches, 1-2 minutes per side. Pat dry with paper towels.

In a large saucepan over medium heat, brown italian sausage. Add onion and garlic, cooking until onion is translucent. Add red pepper flakes. Pour tomato sauce over meat mixture and stir in brown sugar. Season with salt to taste, reduce heat, and allow to simmer on the stove.

Preheat oven to 375. Grease a 9x9 baking pan.

In a bowl, mix together ricotta, egg, and parmesan. Set aside.

Lay a single layer of zucchini on the bottom of baking pan. Spread half of the ricotta mixture over zucchini. Then, ladle a thin layer of the meat sauce over the ricotta. Sprinkle with half of the mozzarella. Repeat - zucchini, ricotta, sauce, mozzarella (I had some sauce leftover).

Bake for 25-30 minutes until bubbly and golden. Allow to cool about 10 minutes before slicing. Use a sharp knife to slice.