No Noodles Lasagne

• 2 tsp. corn oil
• 9 oz. ground veal
• 2 cloves garlic, crushed
• 2 c. canned whole tomatoes, chopped
• 1/2 c. tomato paste
• 1/4 c. water
• 1 packet instant beef broth and seasoning mix
• 1 Tbsp. dried onion flakes
• 1/2 tsp. dried basil leaves
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 1/4 tsp. pepper
• 6 medium zucchini (5 oz. each), trimmed ends
• 1 1/3 c. part-skim Ricotta cheese
• 2 oz. Parmesan cheese, grated

1. To prepare sauce, in a large nonstick skillet, heat oil.
2. Add veal and garlic and saute until veal loses its pink color.
3. Stir in remaining ingredients except zucchini and cheeses.
4. Bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat.
5. While sauce is cooking, steam whole zucchini 5 minutes.
6. Let cool.
7. Cut lengthwise into 1/4-inch slices.
8. Preheat oven to 350u0b0.
9. Spray 12 x 8-inch baking dish with nonstick cooking spray.
10. Layer sauce, zucchini, Ricotta, Mozzarella and Parmesan, beginning and ending with sauce.
11. Bake 1 hour.
12. Remove from oven. Let stand 10 minutes before cutting. Makes 8 servings.

corn oil, ground veal, garlic, tomatoes, tomato paste, water, onion, basil, oregano, salt, ground allspice, pepper, zucchini, ricotta cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908073 (may not work)