Ingredients:

  • 4 large Zucchini (Courgettes)
  • 1 Tbsp Coarse Sea Salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 5 lb Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 28 oz Crushed Tomatoes (Canned)
  • 2 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 cup Dry Red Wine (Optional)
  • Salt and Black Pepper, To taste
  • 15 oz Whole Milk Ricotta Cheese
  • 1 Large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Parmesan Cheese, grated (divided)
  • 1/4 tsp freshly grated Nutmeg
  • 2 cups low-moisture Mozzarella Cheese, shredded

Instructions:

  1. Slice the Zucchini: Trim ends, then slice zucchini lengthwise into thin, uniform sheets (about 1/8 inch / 3 mm thick) using a mandoline or sharp knife.
  2. Salt and Drain: Lay slices flat on layers of towels and sprinkle heavily with coarse salt. Allow to rest and sweat for at least 60 minutes. Rinse quickly to remove excess salt, then pat or aggressively squeeze the slices dry. This is the single most important step for Zucchini Lasagna structure.
  3. Start Ragu: Heat olive oil over medium heat. Sauté diced onion until softened. Add garlic and cook for 1 minute.
  4. Brown Meat and Simmer: Add ground beef and cook until browned, draining excess fat. Stir in tomato paste. If using wine, pour it in and reduce by half. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer, uncovered, for at least 20 minutes to thicken. Let the ragu cool slightly before assembly.
  5. Prepare Filling: Combine ricotta cheese, egg, parsley, 1/4 cup Parmesan, and nutmeg in a mixing bowl. Season lightly.
  6. Preheat and Layer Base: Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread about 1 cup of the cooled meat ragu across the bottom.
  7. Assemble Layers: Place a single, overlapping layer of dried zucchini strips over the sauce. Spread half of the ricotta filling over the zucchini. Top the ricotta with half of the remaining meat ragu, then sprinkle with 1/2 cup of mozzarella.
  8. Repeat and Top: Repeat the layering sequence (Zucchini, remaining Ricotta, remaining Ragu). Top the final sauce layer with the remaining shredded mozzarella and the final 1/4 cup of Parmesan.
  9. Bake: Cover tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes, or until golden brown.
  10. Rest: Remove from the oven and let the lasagna rest for a minimum of 15 minutes before slicing. This allows the filling to set and ensures clean slices.