Noodle-less Zucchini Lasagna

1 pound 93-percent lean ground beef

1¼ teaspoons kosher salt, divided

1 teaspoon olive oil

½ large onion, chopped

3 garlic cloves, minced

1 can (28 ounces) crushed tomatoes

2 tablespoons chopped fresh basil

Freshly ground black pepper

3 medium zucchini

1½ cups part-skim ricotta cheese

¼ cup grated Parmigiano-Reggiano cheese

1 large egg

4 cups shredded part-skim mozzarella cheese (16 ounces)

Heat a large, deep nonstick skillet over high heat. Add the meat, season with ½ teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.

Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, ¼ teaspoon of the salt, and black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.

Meanwhile slice the zucchini lengthwise with a mandoline into ⅛ inch-thick slices (you should have 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining salt and set aside for 15 minutes. Blot the zucchini with paper towels.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak-up any excess moisture.

Heat oven to 375 degrees.

In a medium bowl mix ricotta cheese, parmesan cheese and egg until well blended.

In a deep, 9-by-12-inch casserole pan, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.

Serves eight.

Nutrition values per serving (without added salt): 275 calories (42.5 percent from fat), 13 g fat (6.4 g saturated), 13 g carbohydrates, 2.5 g fiber, 26 g protein, 84 mg cholesterol, 648 mg sodium.

"The Skinnytaste Cookbook" by Gina Homolka (2014 Clarkson Potter, $30)