This is a little different in the way of recipes. This particular recipe is for a single serving, so there’s going to be a lot of “pre-prep” going on. For example, slicing the zucchini and browning the sausage would be done ahead. You can, of course, do this in larger batches, but the proportions we give here aren’t traditional recipe proportions!

Ricotta Filling
This can be made ahead and stored in the fridge for a day or two.

1 C ricotta cheese
1 egg
a few leaves of basil, torn
¼ C mozerella
¼ C parmesan
some minced garlic
salt and pepper to taste

Zucchini Lasagna

1 zucchini, sliced thin
1/4 C Ricotta Filling
1/4 C pasta sauce of choice
1/4 C browned italian sausage
1/4 C mozerella cheese, shredded
couple tablespoons dried oregano (optional)

Preheat oven to 350.
Combine the mozerella and the parmasean together with the oregano (if using) in a small bowl. Set aside.
In a 1-cup sized oven-safe ramekin layer the ingredients in the following order (be sure to grease it really well first!)

Tablespoon or two sauce (enough to coat bottom)
3-4 slices zucchini
Tablespoon or two of Ricotta Filling
Tablespoon or two of the cheese mix (parm and mozzerella)
Tablespoon or two of italian sausage
Repeat layers.
Top with another tablespoon of sauce and cheese mix.
Bake for 15-20 minutes or until hot and bubbly and the cheese is browned!