Zucchini Lasagna

• 3 zucchini, peeled and cut into thin slices
• 1 lb hamburger
• 1 lb hot Italian sausage
• 1 c low carb spaghetti sauce
• 1 container ricotta (or cottage cheese)
• 1 egg
• As much shredded mozzarella cheese as you want!

1. Brown hamburger and sausage.
   
2. Sauté zucchini slices in a bit of olive oil.
   
3. Mix egg with ricotta cheese.
4. Spray, 9x13 inch baking dish with cooking spray.
   
5. Put 1 tablespoon of spaghetti sauce in bottom, then mix rest of sauce with meat. Layer it on up in the pan (use about half the ingredients each time) -- zucchini, meat, ricotta cheese, shredded cheese. Do this same layering again, then top with more shredded cheese.
6. Bake at 350 degrees F for 30 min. Then turn it to broil and let the cheese on top brown a bit and get bubbly (about 2-3 minutes.)
7. Let cool for a bit and then cut into squares.

Note: This also freezes well. Chill the leftovers, cut into single-serving squares, place on a plate and flash-freeze for a couple of hours and then put into airtight baggies or just freeze in Tupperware.

More info: Figuring that 3 zucchini would fill 2 cups, the ricotta cheese was in a pint container and you were using 2 cups of mozzarella cheese on this, the entire lasagna would have an effective carb count (ECC) of 60g. So splitting this into 6 nice sized servings would be 10g a serving, or 8 servings at 7.5 carbs each.