Zucchini Lasagna

This is a really delicious alternative to your typical lasagna, even if you have no reason to avoid pasta. By using a vegetable peeler, you get extremely thin slices of zucchini that don't require pre-cooking. Salting them beforehand and letting them sit for a little while draws off some moisture; opt for a thicker tomato sauce for this one to avoid too much runnyness.

Olive oil
2 good-sized zucchini, green or yellow
salt
4 cups good, thick tomato sauce (meat sauce adds good body and flavor to this dish)
1 lb ricotta
1 egg
1/2 cup Parmesan cheese
2 tsp Italian seasoning
1 lb mozzarella cheese

Preheat your oven to 375.

Use a vegetable peeler or mandoline to make paper-thin slices of zucchini; you can slice down through the seeds and all. Salt and lay on a clean kitchen towel while you prepare the other ingredients. Blot any moisture off the zucchini before using.

Mix ricotta, egg, Parmesan, and seasoning in a bowl. Shred the mozzarella.

Drizzle the bottom of a 9x13 casserole dish with olive oil, and make a layer of 1/4 of the zucchini slices. Top with 1/3 of the tomato sauce and ricotta; repeat twice, ending with a layer of zucchini. Top with mozzarella.

Bake for ~45 minutes, or until the mozzarella is bubbly and golden. Remove from the oven and let rest 10 minutes. Enjoy!