Noodleless Zucchini Lasagna

Ingrédients

• 6 oz shredded mozzarella, skim
• 4 cuillères à soupe parmesan cheese, grated
• 15 oz ricotta cheese, skim
• 2 larges eggs
• 1/4 tsp ground basil
• 1/4 cuillère à café, écrasées oregano
• 1 tsp parsley
• 1/4 cuillère à café, écrasées thyme
• 2 tasses spaghetti sauce
• 2 larges zucchini

Directives

1. Cut the zucchini lengthwise with a potato peeler to make your "noodles".
2. Place the zucchini noodles on a plate and microwave for 2 to 3 minutes.
3. In a medium sized bowl combine the ricotta cheese, eggs, parmesan cheese and spices.
4. Spray a 9x13" baking dish with cooking spray like Pam. Spread 1/3 of the spaghetti sauce (low carb if available) in the pan then layer on top with half of the zucchini noodles. Next layer half of the ricotta mixture and then half the mozzarella.
5. Repeat layers- sauce, zucchini, ricotta mixture and mozzarella.
6. Cover with the final 1/3 of the sauce. Cover with foil and bake at 375° F (200° C) for 45 minutes.
7. Uncover and sprinkle with more mozzarella cheese. Then place under broiler for 2 to 3 minutes until cheese is slightly browned and bubbly.
8. Let stand 15 minutes before cutting.