Zucchini Lasagna with a Hearty Meat sauce

So I had this Zucchini...

This is made and built JUST like a regular Lasagna, only instead of pasta, you use Zucchini!

Needed: 

1 Gigantic Zucchini (or like 4 regular ones)

1 lb. Ground beef

1-2 Jars of your favorite pasta sauce

1 Onion

1 8 oz. Bag of Shredded Italian Blend Cheese

For the cheese filling:

1-16 oz. Tub of Ricotta

1 Egg

1 tsp Fresh Garlic

Some fresh cracked black Pepper

1 tsp of Italian Seasoning

Using a Mandolin (or a knife) slice your zucchini into about a 1/4 slice.  

I recommend peeling your zucchini!  

I didn't, and it was hard to cut portions.

I took my slices out to the grill and cooked them for about 2 minutes on each side.  If you skip this step, you'll end up with SOUP instead of Lasagna.  Then I placed them on paper towels to help remove most of the moisture.

You CAN salt them, like with eggplants, but I didn't want to swell up! lol

In a large pan, brown your ground beef and then drain.

I added fresh mushrooms to mine, but they added too much water!  Just a suggestion.. 86 the Mushrooms

Chop the onion and put it and the beef back in the pan.

Add the jarred sauce and heat through.  Set aside.

Preheat the oven to 400.

In a separate bowl, combine all of the cheese filling ingredients and mix really well.

Assemble starting with a bit of sauce on the bottom, then zucchini, followed with a cheese layer, more zucchini and sauce finally topping it with the shredded cheese.

Here's a trick:

When you cover this with foil, SPRAY the foil with PAM so that it doesn't stick to the cheese!

Cover and bake at 400 for about 30 minutes.

Remove the foil and continue cooking for 10 minutes until browned on top.

I baked mine on a COOKIE SHEET because I had a feeling it would bubble over (probably because I added a WHOLE bag of cheese on top! LOL)

Let it set for at LEAST 30 minutes (you'll thank me for that one)!