I have been wanting to try this recipe for zucchini lasagna for a while now and this blog finally gave me the perfect opportunity. The original recipe calls for ground beef. I made this recipe the same weekend as the blizzard and the grocery store was all out of ground beef and ground turkey. So I decided to add Jalapeno Chicken Sausage. It added a nice kick if you like things spicy and was actually fewer calories than ground beef or turkey. Mike told me he could hardly tell the difference that there was zucchini in place of our stand by lasagna noodles.
1 lb 93% lean beef or turkey ( I used 6 jalapeno chicken sausages) , 3 cloves garlic, 1/2 onion, 1 tsp olive oil, salt and pepper, 28 oz can crushed tomatoes, 2 tbsp chopped fresh basil, 3 medium zucchini ( I ended up using 4) sliced 1/8″ thick, 15 oz part-skim ricotta, 16 oz part-skin mozzarella cheese, shredded, 1/4 cup Parmigiano Reggiano ( I used parmigiana) and 1 large egg.