Lasagna Night with old friends

We got to catch up with our old friends Tiffany and Ryan and their baby girl Ella, so we wanted to do something yummy for when they came over.  Tinkyada brown rice lasagna noodles, low fat Ricotta, and tons of shredded zucchini made this very healthy vegetarian lasagna.  The pork roast was awesome and the hit of the night was steamed zucchini halves brushed with olive oil garlic salt italian seasoning and pepper mix and sprinkled with Romano cheese and broiled until melted over the top!  Even Ella (9 mos.) was chowing down on the zucchini and her mom says she won't touch hers!!  Everyone loved it and couldn't believe there was zucchini in the lasagna.

In the ricotta I mixed two eggs, pepper and a lot of fresh basil sliced thinly. That was the layer I alternated with fresh marinara sauce I added to 8 chopped cloves of garlic and 4 cups of grated zucchini and cooked it down.  Super yummy with just a little Romano cheese melted over top at the end.  I made this the night before and covered with parchment paper and aluminum foil and then just popped it in the oven at 350 degrees an hour before our friends showed up.
This you'll want to figure out your own points for due to the differences in store bought sauces and homemade and brown rice pasta vrs. white etc.  But it was surprisingly low for me.  About 18pts for what's pictured above.