1-2 medium (organic) zucchini, sliced 1/8" thick
1 garlic clove, minced
2 heaping tablespoons of ricotta (a girl used part-skim because she hates fat-free/diet products)
1-1/2 tablespoons of shredded mozzarella cheese and a handful sprinkle for the top
1 cage free egg
1 tablespoon of fresh basil( from a girl's herb garden), chopped roughly
1 tablespoon of olive oil
Jar of your favorite pasta or tomato sauce
Sea salt and fresh ground pepper to taste
Preheat oven to 375 degrees.
Heat 1 tablespoon of olive oil in saute pan and cook zucchini strips for a couple minutes per side. You can use your grill pan or put zucchini under the broiler. You want to cook the zucchini before you place in baking dish so lasagna won't be watery. Remove and set aside.
In a small bowl mix garlic, ricotta cheese, mozzarella cheese, egg and basil. Salt and pepper the mixture to your taste. In a baking dish, since cooking for two a girl used a smaller baking dish, spread a layer of sauce on the bottom and layer strips of zucchini on top of the sauce to cover the base. Spoon and spread mixture over the zucchini. Repeat until you use up all your ingredients. Top with more sauce and cover with foil. Bake for about 25 minutes and sprinkle a handful of shredded mozzarella cheese and bake for another 10 minutes, uncovered.
Let cool for 5 minutes before serving. Enjoy!