Caputo’s Low-Carb Lasagna

3 medium zucchini, washed and sliced 1/4 inch thick
1/4 cup olive oil
salt and pepper to taste
2-28 oz. cans ground Italian tomatoes
1 lb. ricotta cheese
1 lb. mozzarella cheese, sliced or shredded
1 lb Italian sausage, cooked and drained of fat
4 oz. spinach, washed and coarsely chopped
1/4 t. dried oregano
1 T fresh thyme, leaves only

Preheat oven to 350 degrees. Place the zucchini in a single layer on a baking sheet, brush with olive oil, sprinkle with salt and pepper and bake for approz. 20 minutes or unti tender. Oil a 9 by 13 inch baking dish and spread 1/2 of the baked zucchini slices on the bottom of the pan as you would lasagna noodles. Spread 1/3 of the ground tomatoes over the zucchini. Next dollop 1/2 of the ricotta evenly over the tomatoes. Layer 1/2 of the mozzarella and 1/2 of the sausage over the ricotta. Spread all the spinach (using it as the middle noodle layer), the oregano and thyme over mixture.

Repeat the process with another layer of tomatoes, ricotta, mozzarella and sausage, ending with a top layer of zucchini. Spread the remaining tomatoes over the zucchini and cover and bake in a 350 degree oven for about 40 minutes, or until heated throughout.

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