Ingredients:

  • 5 medium/large Zucchini (approx. 1.5 kg / 3.3 lbs)
  • 2 tsp (10g) Kosher Salt (for draining)
  • 1 tbsp (15 ml) Olive Oil, extra virgin
  • 450g (1 lb) Lean Ground Beef (10% fat or less)
  • 225g (8 oz) Italian Sausage, mild or hot (casings removed)
  • 1 medium Onion (approx. 150g), finely diced
  • 3 cloves Garlic, minced
  • 1 can (400g / 14 oz) Crushed Tomatoes (no sugar added)
  • 1 can (150g / 5.3 oz) Tomato Paste
  • 1 cup (240 ml) Beef or Chicken Stock, low sodium
  • 1 tbsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 700g (24 oz) Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten (as binder)
  • 1/2 cup (50g) Freshly Grated Parmesan Cheese
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp (5g) Kosher Salt (for filling)
  • 1/2 tsp Black Pepper (for filling)
  • 450g (16 oz) Low-Moisture, Part-Skim Mozzarella Cheese, shredded

Instructions:

  1. Prepare the Zucchini: Slice the zucchini lengthwise into thin sheets (about 1/8 inch / 3 mm thick). Lay slices single file on a large tray lined with paper towels. Sprinkle generously with 2 teaspoons of salt. Let sit for 45–60 minutes to draw out moisture. Pat them completely dry before assembly.
  2. Make the Ragu: Heat olive oil in a large pan over medium-high heat. Brown the ground beef and sausage together, breaking up the meat. Drain excess grease thoroughly.
  3. Sauté Aromatics: Reduce heat to medium. Add diced onion and cook until softened (about 5 minutes). Add garlic, oregano, and basil; cook for 1 minute until fragrant.
  4. Simmer Sauce: Stir in tomato paste, crushed tomatoes, and stock. Season with salt and pepper. Bring to a low simmer, then remove from heat. The sauce must be thick and robust, not runny.
  5. Prepare Ricotta: In a bowl, combine ricotta, beaten egg, Parmesan, parsley, salt, and pepper. Mix well until smooth.
  6. Grease the Pot: Lightly grease the inside of the 6-quart slow cooker insert to prevent sticking.
  7. Establish the Base Layer (Crucial): Spoon approximately 1 cup of the meat ragu onto the bottom of the slow cooker insert. This prevents the zucchini from scorching.
  8. Layer Sequence: Create three repeating layers. For each layer: Place dried zucchini ribbons, slightly overlapping, covering the base. Gently spread one-third of the ricotta mixture over the zucchini. Sprinkle one-third of the shredded mozzarella over the ricotta. Spoon one-third of the remaining ragu over the cheese.
  9. Final Layering: After the final sauce layer, top heavily with the remaining shredded mozzarella.
  10. Cook: Cover the slow cooker and cook on LOW for 3.5 to 4 hours. Do not open the lid during cooking. The lasagna is done when the edges are bubbling and the mozzarella is completely melted.
  11. Rest and Serve: Turn off the slow cooker, remove the lid, and let the lasagna rest for 20 minutes before attempting to slice and serve. This allows the layers to set firm.