Grilled Vegetable Lasagna

Cut the carbs (and gluten!) by ditching the noodles and using zucchini and yellow squash instead.

Grilled Vegetable Lasagna

1-2 small zucchini
1-2 small yellow squash
1 jar or 4 cups marinara sauce
1 pound ground beef (optional)
6 ounces ricotta cheese
2 cups shredded mozzarella
grated Parmesan

Slice zucchini and squash about 1/4" thick.  Salt and set on paper towels.  This will help remove some of the moisture so your lasagna isn't soggy. Meanwhile if you are using ground beef, cook it and add marinara sauce to it. 

Grill zucchini and squash over medium heat until soft.  If you don't want to cook them completely you will need to cook them longer in the lasagna.  Be careful not to cook so long they burn.  I did not add oil to them but you could brush them with olive oil if you like before cooking.

 Layer in  8x11 or 9x13 pan so that bottom is covered.

 Layer with meaty marinara sauce.

 Next add 1/2 of the ricotta cheese.

 Sprinkle on 1/2 cup mozzarella cheese.

Add rest of slices. I try to go the opposite direction of the other slices and fill in where needed.  If you have too many use them for another meal.

 Sprinkle with 1/2 cup mozzarella and add the rest of the ricotta (not shown in picture.)

 Add rest of marinara sauce.

 Sprinkled rest of cheese on top.  Bake covered in 350 degree oven for 30 minutes. 

Remove foil and cook for another 10-15 or until cheese is brown. Remove from oven and let set for 10 minutes before cutting.

 Serve sprinkled with Parmesan Cheese.

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