Zucchini Lasagna

• 3 large zucchini (3 lb./1.4 kg), trimmed
• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 3 cloves garlic, minced
• 1 egg, beaten
• 1 cup part-skim ricotta cheese
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
• 3 Tbsp. Kraft 100% Parmesan Grated Cheese, divided
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce

1. Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit.
2. Close lid; heat barbecue to medium.
3. Cut zucchini lengthwise into 1/2-inch-thick slices; place in large bowl.
4. Mix dressing and garlic.
5. Add to zucchini; mix lightly.
6. Place zucchini on grate over lit area.
7. Grill 10 to 12 min.
8. or until tender, turning occasionally.
9. Meanwhile, mix egg, ricotta, 1 cup shredded cheese and 2 Tbsp.
10. Parmesan until blended.
11. Spread 1/2 cup pasta sauce onto bottom of 8-inch square foil pan sprayed with cooking spray.
12. Cover with layers of 1/3 of the zucchini, half the ricotta mixture and 1/2 cup sauce.
13. Repeat layers.
14. Top with remaining zucchini, sauce, shredded cheese and Parmesan; cover with foil.
15. Cut small slit in foil to allow steam to escape.
16. Place lasagna on barbecue grate over unlit area.
17. Grill 30 min.
18. or until heated through, monitoring for consistent grill temperature.
19. Remove from barbecue; carefully uncover.
20. Let stand 5 min.
21. before serving.

zucchini, italian dressing, garlic, egg, ricotta cheese, philadelphia, cheese, pasta sauce

Taken from www.kraftrecipes.com/recipes/zucchini-lasagna-164624.aspx (may not work)