Zucchini Lasagna

I love making this lasagna. The taste is superb and trust me, you will not miss the noodles at all. The fat is reduced by no noodles and using low fat ricotta and mozzarella cheese.

Ingredients:
.45 kg of extra lean ground chicken
4-5 zucchinis (sliced thick with mandolin)
1 chopped onion
1 can of organic tomato sauce
500 g of low fat/ skim ricotta cheese
2 cups of low fat  shredded mozzarella cheese
1/4 cup of  shredded Parmesan cheese
1 egg
1/2 tsp of salt
pepper to taste
2 tsp garlic
1 tablespoon of extra virgin olive oil

1) Add oil to saucepan and heat on medium to High heat.
2) Add garlic and chopped onion and saute until onion is golden brown.

3) Add ground chicken and cook until browned.
4) Add salt and pepper.

5) Add tomato sauce and reduce to low heat.
6) Simmer until sauce thickens and there is not a lot of water.

7) mix all the cheese and egg in a mixing bowl and set aside.

8) Use mandolin to slice zucchini into long thick slices.
9) Salt lightly and leave aside for 10 mins.

10) Grill slices zucchini slices until lightly browned.

11) Start assembling by laying a thin layer of tomato mixture followed by zucchini slices and then a thin layer of cheese mixture. Repeat until you've used up all the ingredients.
12) Bake in the oven at 350 degrees F for 45 mins. Let it cool for 10 mins before serving.

Serves 8
Calories: 263 per serving, Carbs: 8, Fat: 15, Protein: 24, Sodium: 322, Sugar: 5