Ingredients:

  • 4 large Zucchini (about 1.4 kg / 3 lbs total)
  • 1 teaspoon Coarse Sea Salt (for drawing out moisture)
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 500g (1.1 lbs) Lean Ground Beef or Italian Sausage (or a mix)
  • 796ml (28 oz) can Crushed Tomatoes (San Marzano preferred)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • Pinch of Red Pepper Flakes
  • Salt and freshly ground Black Pepper to taste
  • 750g (24 oz) Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 50g (1/2 cup) grated fresh Parmesan cheese, plus extra for topping
  • 1/4 cup fresh Parsley, finely chopped
  • 225g (8 oz) low-moisture, part-skim Mozzarella cheese, shredded

Instructions:

  1. Slice all zucchini lengthwise into thin (approx. 1/8 inch / 3mm) uniform sheets. Lay slices on paper towels or a clean kitchen cloth, sprinkle evenly with salt, and let them 'sweat' for 30 minutes to release excess water. Pat thoroughly dry before use.
  2. Heat olive oil in the pan. Sauté onion until soft (about 5 minutes). Add garlic and cook for 1 minute until fragrant. Add ground meat, breaking it up, and cook until browned. Drain off any excess fat.
  3. Stir in crushed tomatoes, oregano, basil, and pepper flakes. Season well. Bring to a gentle simmer, reduce heat to low, and cook uncovered for at least 20 minutes, allowing the sauce to thicken nicely. Taste and adjust seasoning.
  4. In a medium bowl, combine ricotta, beaten egg, 1/2 cup Parmesan, parsley, salt, and pepper. Mix until everything is just combined.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of the ragu across the bottom of the prepared 9x13 inch baking dish.
  6. Create the first layer: Arrange overlapping, dried zucchini slices over the sauce. Spread half of the ricotta mixture evenly over the zucchini. Spoon one-third of the remaining ragu over the ricotta. Sprinkle with one-third of the mozzarella.
  7. Repeat the layering process: Zucchini, remaining ricotta, another third of the ragu, and another third of the mozzarella.
  8. Top with the last layer of zucchini slices, cover with the remaining ragu, and finish with the remaining mozzarella and a generous dusting of Parmesan cheese.
  9. Cover the dish tightly with foil. Bake for 35 minutes. Remove the foil and bake for another 15–20 minutes, or until the cheese is golden brown and bubbly.
  10. Let the lasagna rest on the counter for 15 minutes before slicing and serving. This allows the layers to set up nicely.