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Slice of zucchini lasagna with ricotta and beef marinara on a plate

Zucchini Lasagna

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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 464
Ingredients Method

Ingredients
  

  • 3 each zucchini large, sliced lengthwise into quarter inch planks
  • 1.5 lb ground beef 90 percent lean
  • 3 cup tomato sauce
  • 15 oz ricotta cheese whole milk
  • 1 each egg
  • 8 oz mozzarella cheese shredded
  • 2 oz parmesan cheese grated
  • 1 each onion diced
  • 3 each garlic clove minced
  • 2 tsp dried oregano
  • 1 tbsp oil
  • 1 tsp salt for the sauce; more for salting the planks

Method
 

  1. Slice the zucchini into quarter inch lengthwise planks, salt both sides generously, and lay them on racks or towels for 30 minutes. Blot them hard with towels; this step is the whole recipe.
  2. Meanwhile, brown the beef hard in the oil, add the onion for 5 minutes, then the garlic and oregano for 30 seconds, then the tomato sauce and salt. Simmer 15 minutes until thick; watery sauce plus watery squash is how lasagna drowns.
  3. Stir the ricotta with the egg and half the parmesan.
  4. {'In a 9 by 13 dish, layer': 'a thin coat of meat sauce, zucchini planks, half the ricotta mix, a third of the mozzarella, then repeat, ending with sauce, the last mozzarella and parmesan on top.'}
  5. Bake at 400F, uncovered, 40 to 50 minutes, until bubbling hard at the edges and deeply browned on top.
  6. Rest 15 minutes before cutting. Cut early and it slides; rested, it slices.