Ingredients:

  • 4 large Zucchinis (approx. 1.5 kg total)
  • 1 tbsp Kosher Salt
  • 2 tbsp Olive Oil (for grilling/baking)
  • 1 tbsp Olive Oil (for sauce)
  • 1 lb (450g) Lean Ground Beef
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 1/2 cup Dry Red Wine (or beef broth)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 tsp Sugar
  • Salt and Black Pepper to taste
  • 15 oz (425g) Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/2 cup grated Parmesan Cheese (plus extra for topping)
  • 1/4 cup fresh Parsley, finely chopped
  • Pinch of Nutmeg
  • 2 cups (225g) shredded Mozzarella Cheese (low-moisture)

Instructions:

  1. Slice zucchini lengthwise into uniform ribbons, about 1/8 inch (3mm) thick. Lay slices on a rack over a baking sheet, sprinkle liberally with salt, and let sit for 30–40 minutes to draw out moisture. Thoroughly blot the zucchini strips dry with paper towels.
  2. Lightly brush the dried zucchini with oil. Either grill briefly (2 minutes per side) or bake at 400°F (200°C) for 10 minutes until slightly tender and dried out. Set aside.
  3. To make the Ragu: Sauté onion in olive oil until soft. Add garlic, then ground meat; brown thoroughly. Drain any excess fat.
  4. Stir in wine/broth, scraping up browned bits. Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer gently for at least 20 minutes.
  5. Prepare Ricotta Filling: In a separate bowl, combine ricotta, beaten egg, Parmesan, parsley, nutmeg, salt, and pepper. Mix well.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Spread a thin layer of meat sauce across the bottom.
  7. Assemble the first layer: Arrange a single layer of zucchini ribbons overlapping slightly. Top zucchini with half of the ricotta mixture, spread evenly. Follow with one-third of the remaining meat sauce, and a light scattering of mozzarella.
  8. Create the second layer: Repeat the sequence—Zucchini, remaining Ricotta, half the remaining Sauce, and Mozzarella.
  9. Finish the assembly: Top with a final layer of zucchini ribbons, the remaining meat sauce, the remaining mozzarella, and a sprinkle of Parmesan.
  10. Bake covered loosely with foil for 35 minutes. Remove foil and bake for another 15–20 minutes until bubbly and golden brown.
  11. Rest the lasagna on the counter for 15 minutes before slicing and serving to allow it to set structurally.