Ingredients:

  • 5 medium Zucchini (Courgettes), approx. 1.2 kg
  • 1 tbsp Fine Sea Salt (for draining)
  • 2 tbsp Olive Oil, extra virgin (for brushing)
  • 1 tbsp Olive Oil (for sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 500 g Lean Ground Beef or Beef/Pork mixture
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • ¼ tsp Red Pepper Flakes (optional)
  • 795 g can Crushed Tomatoes
  • 120 ml Red Wine (optional)
  • 1 Bay Leaf
  • Salt and Black Pepper, to taste
  • 700 g Whole Milk Ricotta Cheese (drained)
  • 1 large Egg, lightly beaten
  • 60 g Freshly Grated Parmesan Cheese
  • 3 tbsp Fresh Parsley, chopped
  • 1 tbsp Fresh Basil, chopped
  • ½ tsp Salt (for ricotta)
  • ¼ tsp Black Pepper (for ricotta)
  • 340 g Low-Moisture Part-Skim Mozzarella Cheese, shredded

Instructions:

  1. Slice the zucchini lengthwise into thin sheets, approximately ⅛ inch (3 mm) thick, using a mandoline or sharp knife.
  2. Lay the slices in a single layer on paper towels or a wire rack and sprinkle generously with sea salt. Let stand for 30–45 minutes to draw out moisture.
  3. Firmly blot and press the zucchini slices with clean kitchen towels or paper towels to absorb all the released moisture. This is crucial for structural integrity.
  4. Prepare the Bolognese Sauce: Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook until soft (about 5 minutes). Add minced garlic and cook for 1 minute.
  5. Increase heat to medium-high. Add ground meat and brown, breaking it up. Drain excess fat.
  6. Optional: Pour in red wine, scraping up browned bits, and reduce the wine by half (about 3 minutes).
  7. Stir in crushed tomatoes, oregano, basil, bay leaf, and red pepper flakes. Season with salt and pepper. Simmer gently for 20 minutes. Remove the bay leaf.
  8. Mix the Ricotta Filling: In a medium bowl, combine the drained ricotta, beaten egg, Parmesan cheese, fresh parsley, fresh basil, salt, and pepper. Mix thoroughly.
  9. Assemble the Lasagna: Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the Bolognese sauce across the bottom.
  10. Lay the dried zucchini slices, slightly overlapping, over the sauce layer. Brush lightly with the extra virgin olive oil.
  11. Spread half of the ricotta mixture evenly over the zucchini layer.
  12. Spoon half of the remaining Bolognese sauce over the ricotta. Sprinkle with one-third of the shredded mozzarella.
  13. Repeat the layering sequence: Zucchini slices, the remaining ricotta, the remaining sauce, and another third of the mozzarella.
  14. Finish with a final top layer of zucchini slices, followed by the remaining mozzarella and a generous sprinkle of Parmesan cheese.
  15. Bake (Covered): Cover the dish tightly with foil (tenting slightly). Bake for 40 minutes.
  16. Bake (Uncovered): Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbling and golden brown.
  17. Rest: Remove from the oven and allow the lasagna to rest for at least 15 minutes before slicing and serving. This ensures clean, firm slices.