Ingredients:

  • 6 large/medium Zucchini (Courgettes), about 3 lbs / 1.4 kg
  • 2 tsp Coarse Sea Salt (for drawing out moisture)
  • 2 Tbsp Olive Oil (for brushing zucchini)
  • 1 Tbsp Olive Oil (for sauce)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Beef
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (6 oz) can Tomato Paste
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 Bay Leaf
  • ½ tsp Red Pepper Flakes (optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 15 oz Whole Milk Ricotta Cheese
  • ½ cup Freshly Grated Parmesan Cheese
  • 1 large Egg, lightly beaten
  • 2 Tbsp Fresh Basil, chopped
  • 1 tsp Fresh Parsley, chopped
  • ¼ tsp Freshly Grated Nutmeg
  • 16 oz Low-Moisture Mozzarella Cheese, shredded or thinly sliced

Instructions:

  1. Slice the zucchini lengthwise into 1/8-inch (3mm) thick strips using a mandoline or sharp knife. Lay the strips flat on a baking sheet lined with a cooling rack and sprinkle generously with coarse salt. Allow the strips to sit for 30–45 minutes until beads of water form. Thoroughly pat the zucchini slices dry with paper towels. Optionally, lightly brush with olive oil and bake briefly for 5 minutes at 400°F (200°C) to further dry them.
  2. Prepare the Sauce: Heat 1 Tbsp olive oil in a pot over medium heat. Sauté the diced onion until softened. Add garlic and red pepper flakes; cook for 1 minute. Add the ground meat and brown completely, draining off any excess grease. Stir in tomato paste, crushed tomatoes, oregano, thyme, and bay leaf. Season generously. Bring to a simmer, then cook, uncovered, for 20–30 minutes until the sauce is very thick and reduced. Remove the bay leaf.
  3. Prepare the Ricotta Filling: In a medium bowl, whisk together the ricotta cheese, Parmesan, egg, nutmeg, chopped basil, and parsley. Season lightly with salt and pepper.
  4. Assembly and Baking: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce evenly across the bottom of a 9x13 inch baking dish. Arrange a single layer of zucchini strips tightly over the sauce, overlapping slightly. Gently spread half of the ricotta mixture over the zucchini, followed by a third of the remaining meat sauce. Repeat the layers: zucchini, remaining ricotta, and meat sauce. Finish with a final layer of zucchini strips, the rest of the meat sauce, and sprinkle generously with the shredded mozzarella. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden brown.
  5. Rest and Serve: Remove the lasagna from the oven and let it rest on the counter for at least 15 minutes. This allows the structure to set. Slice into portions and serve warm.