Zucchini Lasagna (channeling Wendy)

I haven't made lasagna in a while because I'm trying to hold down the carbs. But my friend Wendy keeps posting these wonderful photos of meals made using zucchini instead of pasta, so I thought I'd give it a try.

Ingredients:

• Zucchini, sliced thin
• Fat-free riccotta cheese
• 1 egg, or 1/2 cup egg beaters
• spinach
• your favorite tomato sauce - I use my own homemade sauce
• Oregano
• Basil
• Garlic Powder 
• Shredded fat-free mozzarella
• Parmesan cheese

Directions

• Pre-heat the oven to 375
• In a bowl, combine the ricotta cheese, egg, and spices to taste. 
• Slice the zucchini so it resembles lasagna noodles. I left the skin on. 
• Coat the bottom and sides of a baking dish with non-stick spray.
• Layer the ingredients into the dish:
• Zucchini "noodles
• cheese mixture
• Spinach
• Tomato sauce

• Repeat until dish is nearly full.
• Top the dish with shredded mozzarella and parmesan cheese.
• Place the dish on a cookie sheet in the oven
• Bake for 25 - 35 minutes, until cheese on top starts to brown, the sides bubble and vegetables are cooked

Zucchini "noodles":

Building the layers:

Finished baking:

 A blurry picture of layery goodness: