Zucchini Lasagna

• 1 lb 93% lean ground beef, lean

• 3 8 ounces each zucchini, medium

• 2 tbsp Basil, fresh

• 3 cloves Garlic

• 1/2 Onion, large

• 1 28 oz can Tomatoes

• 1 Egg, large

• 1 Black pepper

• 1 1/4 tsp Kosher salt

• 1 tsp Olive oil

• 16 oz 4 cups shredded part-skim mozzarella cheese, part-skim

• 1/4 cup Parmigiano reggiano

• 1 1/2 cups Ricotta, part-skim