Zucchini Lasagna

The highlight of my summer cooking has been preparing zucchini lasagna. This recipe will feed four. I selected a uniform shaped zucchini, medium size. Plus I ventured to try my hand at using a mandolin again. This time with careful success. I prepped the zucchini first and for the center cut with seeds and pith, I cut that out. You could choose to peel the skin, but if you cut the zucchini 1/8 inch wide, the skin is not cumbersome to eat. Ricotta, as it is plain, is rather like eating clay. But with a few add-in ingredients, it is delightful! I use a low fat ground beef, so using olive oil is...