Zuchini Lasagna with Sausage

INGREDIENTS:

3-4 medium zucchini, sliced 1/8" thick

2 T extra virgin olive oil

1 pound Tierra Verde Farms mild or hot bulk chicken sausage (your preference)

1 red bell pepper, chopped fine

1 Tbsp dried oregano

2 tsp dried thyme

salt/pepper

32 oz marinara sauce

1 1/2 cups whole milk ricotta cheese

1 cup shredded provolone cheese

1 large egg

2 cups shredded mozzarella cheese

DIRECTIONS:

1.  Preheat oven to 375 degrees.  Lightly grease a 9x13 baking dish
2. Lay the zuchini flat on a kitchen towel and sprinkle with salt.  Let sit 15 minutes to draw out excess moisture , then pat dry, getting as much moisture out as possible.
3. Meanwhile, heat 1 T olive oil in a large pot over medium heat.  Add the sausage and brown all over.  Reduce the heat to low and add bell pepper, oregano, thyme, and salt until pepper is soft.  Add the marinara sauce and cook a few minutes until incorporated.  Remove from heat.
4. In a bowl, combine the ricotta, provolone, egg, and a pinch of salt/pepper.
5. To assemble, spread a 1/2 cup of sauce at the bottom of the baking pan.  Layer over the zuchini, then dollop over a 1/2 cup of the ricotta mixture, and top with 1/2 cup of the mozzarella.  Repeat the layering until all of the ingredients have been used.  It's ok if it's not perfect!  Top with remaining mozzarella cheese.  Cover with foil and bake for 30 minutes.  Uncover and bake for another 30 minutes until the cheese is melted and the sauce is bubbly.
6. Let the sausage sit for 10-15 minutes before serving.
7. Enjoy!!