ZUCCHINI LASAGNA | the best zucchini lasagna recipe

Slice the ends off the zucchini and use a mandoline on the medium setting to slice each zucchini into perfect slices, using a cut-resistant glove for safety.

Place the sliced zucchini on a large plate or baking tray, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

Blot the zucchini dry with a paper towel to remove moisture and excess salt.

Preheat the oven to 400 degrees Fahrenheit.

In a large saute pan on medium-high heat, add 2 pounds of ground beef and break it down with a spatula until browned and no longer pink.

Add almost all of a 24-ounce jar of pasta sauce to the meat, reserving half a cup for later, and stir until well combined. Turn off the heat.

Grate 1 cup of fresh Parmigiano-Reggiano cheese and 1.5 cups of fresh mozzarella cheese.

In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 egg, salt, and pepper, and stir to mix. Then add the grated Parmigiano-Reggiano and stir again.

Roughly chop a small handful of fresh basil and parsley.

In a casserole dish, spread the reserved half cup of pasta sauce on the bottom.

Layer zucchini slices overlapping by half, then add half of the meat sauce and spread it out.

Dollop half of the ricotta mixture on top and spread it around, then add half a cup of grated mozzarella and 1/3 of the chopped herbs.

Repeat the layering process with the second layer of zucchini, meat sauce, ricotta mixture, mozzarella, and herbs.

For the final layer, add the last of the zucchini, press down to flatten, and top with the remaining herbs and mozzarella.

Place the zucchini lasagna in the oven for 40 to 45 minutes until bubbling and fragrant, then broil for 5 minutes for a golden top.

Before serving, add fresh whole basil leaves for presentation and slice with a sharp knife, using a slotted spatula to serve.

Equipment Needed

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