Instructions:
Prepare the Zucchini:
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin strips (about 1/8 inch thick) to mimic lasagna noodles.
Place the zucchini slices on paper towels, sprinkle with salt, and let them sit for about 10 minutes. This will help draw out excess moisture.
Pat the zucchini slices dry with paper towels.
Heat olive oil in a large skillet over medium heat and lightly fry the zucchini slices until they’re slightly golden and tender, about 1-2 minutes per side. Alternatively, you can roast them in the oven at 400°F (200°C) for about 15-20 minutes until they’re slightly dried out. Set aside.
Make the Meat Sauce:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
Stir in the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.
Prepare the Cheese Mixture:
In a bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and parsley (if using). Mix well.
Assemble the Lasagna:
Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
Layer zucchini slices over the sauce.
Spread a portion of the cheese mixture over the zucchini.
Repeat the layers (meat sauce, zucchini, cheese mixture) until all ingredients are used, finishing with a layer of meat sauce.
Sprinkle additional shredded mozzarella cheese on top, if desired.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Let the lasagna cool for about 10 minutes before serving to allow it to set.
