Big Meanie'S Meat & Zucchini Lasagna

• 2 lbs extra lean ground beef
• 2 large zucchini
• 1/2 large white onion, diced
• 2 teaspoons garlic, minced
• 1 tablespoon salt
• 1 tablespoon dried basil
• 3 large tomatoes, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 1/2 cups low fat mozzarella

1. Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt.
2. Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
3. In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
4. Add ground beef and cook until browned.
5. Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
6. Preheat oven to 350u0b0F.
7. Blot the zucchini dry with paper towels.
8. Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
9. Bake about 45-50 minutes until the sauce starts to bubble.
10. Let cool and serve.

extra lean ground beef, zucchini, white onion, garlic, salt, basil, tomatoes, oregano, ground nutmeg, black pepper, mozzarella

Taken from www.food.com/recipe/big-meanies-meat-zucchini-lasagna-437831 (may not work)