Zucchini Lasagna on the Grill

2-3 lge zucchini sliced thin on a Chinese mandoline
Tomato sauce [recipe follows]
1 1/2 cups ricotta cheese
2 cups grated Mozzarella
1-2 cups grated Parmesan cheese

Pam a disposable aluminum 9x13" pan.

Lay down a layer of zucchini overlapping to fit pan. Spread 1/3-1/2 cup tomato sauce over zucchini and top with half the ricotta and half of the Mozzarella. Place another layer of zucchini over top of the cheeses. Top with more tomato sauce and repeat the cheeses. Top the mozzarella with the parmesan cheese.

Cover with foil and place on pre heated grill at med-low setting. Cook for 40-60 min. Remove foil in the last 10 min of cooking. Let sit for 10 min before serving.

TOMATO SAUCE
1 tbs olive oil
1/4 cup finely minced garlic
1 cup coarsely chopped onion
White or red wine
28 oz can plum tomatoes
1 tsp oregano
3 tbs tomato paste
1 tsp sugar
Salt and pepper to taste

Heat olive oil. Add onion and garlic and cook for 4-5 min. Add wine to taste for flavor. Add tomatoes and juice. Add oregano and tomato paste. Simmer 30 min uncovered stirring occasionally breaking tomatoes up as they cook. Season with salt and pepper.

Mushrooms can also be added or cooked Italian sausages if you wish.

AUTHOR: Sydney