Zucchini Lasagna

2 large zucchini (about 1 pound)
12 oz. ground beef
1 cup black beans
1 green pepper
1 cup chopped onion
1 clove minced garlic
1 cut low-fat marinara sauce
2 egg whites
1 (15 oz) container low fat ricotta cheese
2 teaspoons Italian Herb Seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup Parmesan cheese

Preheat oven to 325 degrees. LIghtly spray olive oil on a cookie sheet and arrange zucchini slices in a single layer (trim ends and slice lengthwise). Broil or grill slices for about 4 minutes until tender or very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the ground beef in a non-stick skillet for about 3 minutes. Add the bell pepper, onion, and garlic and cook for about 4 minutes longer. The juices should be cooked dry. Stir in the marinara suace and benas and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.

Meanwhile in a mixing bowl, combine the egg whites, ricotta, italian seasoning and black pepper until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan (spray pan with non-stick spray). Layer on half of the zucchini slices, followed by half of the ricotta mixutre and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Sprinke with parmesan cheese. Bake for about 40 minutes or until bubbly and lightly browned. Let stand for 5 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user KKINNEY27.