Zucchini Lasagna with Garden Salad

Instructions

1. 1

   Prepare the Zucchini

   • Trim the ends of the zucchini. Using a mandoline or a sharp knife, slice them lengthwise into 1/4-inch (about 6mm) thick planks.
   • Arrange the zucchini planks in a single layer on baking sheets lined with paper towels.
   • Sprinkle them evenly with 1 teaspoon of salt. Let them sit for 20-30 minutes. You will see beads of water form on the surface.
   • Using more paper towels, press down firmly on the zucchini to absorb all the moisture. This step is critical to prevent a watery lasagna.
2. 2

   Make the Meat Sauce

   • While the zucchini sweats, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the chopped onion and cook for 4-5 minutes, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the ground beef. Use a spoon to break it apart and cook for 6-8 minutes, until fully browned. Drain off any excess grease.
   • Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), the remaining 0.5 teaspoon of salt, and black pepper.
   • Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for at least 15 minutes for the flavors to meld.
3. 3

   Prepare the Ricotta Filling

   • In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, the large egg, and chopped fresh parsley.
   • Mix with a fork until everything is well combined and smooth.
4. 4

   Assemble the Lasagna

   • Preheat your oven to 375°F (190°C).
   • Spread about 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.
   • Arrange a single layer of the dried zucchini planks over the sauce, overlapping them slightly to cover the surface.
   • Spread half of the ricotta mixture evenly over the zucchini layer.
   • Top with about 1.5 cups of meat sauce, followed by one-third of the shredded mozzarella (about 2/3 cup).
   • Repeat the layers: a second layer of zucchini, the remaining ricotta mixture, another 1.5 cups of meat sauce, and another third of the mozzarella.
   • Finish with a final layer of zucchini planks, the rest of the meat sauce, and the remaining mozzarella cheese on top.
5. 5

   Bake and Rest

   • Place the baking dish on a larger baking sheet to catch any potential drips.
   • Cover the dish loosely with aluminum foil and bake for 25 minutes.
   • Carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
   • Remove from the oven and let the lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set for cleaner cuts.