Grilled Zucchini Lasagna

Set a grill pan over medium-high heat. Grease the pan with olive oil. Season zucchini slices with salt and pepper. Grill zucchini in batches, 1-2 minutes per side. When each batch is done remove it from the pan. Pat zucchini dry with paper towels. Repeat with the remaining zucchini.

In a large saucepan over medium heat, heat the oil. Once hot, add the Italian sausage and cook until it starts to brown. Add onion and garlic, cooking until onion is translucent. Add red pepper flakes and mix to combine. Pour tomato sauce over meat mixture and stir in the brown sugar. Season with salt to taste, reduce heat, and allow to simmer on the stove.

Preheat oven to 375 F. Grease a 9×9 baking pan.

In a bowl, mix together ricotta, egg and Parmesan. Set aside.

Lay a single layer of zucchini on the bottom of baking pan. Spread half of the ricotta mixture over zucchini. Then, ladle a thin layer of the meat sauce over the ricotta. Sprinkle with half of the mozzarella. Repeat these layers: the rest of the zucchini, the remaining ricotta, some sauce and the rest of the mozarella mozzarella (I had some sauce leftover).

Bake for 25-30 minutes until bubbly and golden. Allow to cool about 10 minutes before slicing. Use a sharp knife to slice.