Zucchini Lasagna

Sara, our employee, contributed this recipe.  When I made it I used farm fresh tomatoes which made for a juicier and still very delicious lasagna!  You can leave out the beef to make it vegetarian or add any other veggie you like!  Enjoy!

1 pound ground meat (optional)
salt and pepper to taste
1 tablespoon cooking oil
1/2 cup onion, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
2-4 tablespoons chopped fresh basil
3-4 medium zucchini, sliced lengthwise very thinly (approx 1/8")
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1-2 eggs
3 cups mozzarella cheese

Brown the meat adding salt until cooked through.  Drain and reserve on plate.  Saute onion in oil until softening.  Add garlic, meat, tomatoes, basil, salt and pepper to taste.  Simmer uncovered on medium-low until saucy and thickened.  This took me a while since I was using fresh juicy tomatoes.  If you use canned it will be less time.  Stir occasionally to keep from sticking.  Meanwhile lightly salt zucchini slices and lay on paper towels in one layer for at least 1/2 hour to draw the water out of them.  You should have at least 30-40 slices of zuke.  Combine ricotta, parmesan and egg.  Make layers until you reach the top of a baking dish in this order: meat/tomato sauce, cheese mixture, grated mozzarella, zucchini slices.  Repeat.  Finish with meat sauce at the top.  Bake at 375 for 45 min (part of that covered with foil to prevent too much browning).  Add more mozzarella cheese and bake another 15 mintues until cheese is melted.  Serve!  Also makes good cold leftovers for lunch the next day.