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Zucchini Lasagna – from Gingersnap
3 medium zucchini
2 tablespoons water
1 lb. bulk pork sausage
Low carb spaghetti sauce (26 1/2 oz. can)
1 (8 oz.) package shredded four-cheese mix or 2 cups of any shredded cheese mixture
Cut zucchini crosswise into 1/8-inch-thick slices ( about 4 cups), and place in microwave-safe baking dish. Add water to zucchini; cover dish with plastic wrap, turning back one corner to vent. Microwave on HIGH 4 to 5 minutes or until just tender. Drain.
While zucchini cooks, brown sausage in large skillet, over medium heat, stirring to crumble meat. Drain and set aside
Coat a 2-quart microwave-safe baking dish with cooking spray. Layer
one-third of zucchini in bottom of dish. Top with one-third of spaghetti
sauce and one-third of cheese. Repeat layers twice, ending with cheese.
Cover and microwave on HIGH 4 minutes or until cheese begins to melt.
Makes 4 servings.