Ingredients:

  • 2 medium zucchini OR 1 large eggplant (about 1.5 lbs / 680g), thinly sliced lengthwise (1/8 inch thick)
  • 1 teaspoon kosher salt (5 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (454g), 80/20 blend for flavor
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional)
  • Salt and freshly ground black pepper, to taste
  • 15 ounces ricotta cheese (425g), whole milk
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 1/4 cup chopped fresh parsley (about 10g)
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded mozzarella cheese (about 225g)

Instructions:

  1. Prepare the Zucchini/Eggplant: Salt the sliced zucchini/eggplant and let sit to draw out excess moisture. Pat dry. Brush with olive oil.
  2. Make the Meat Sauce: Brown ground beef in a skillet. Drain off any excess grease. Add onion and garlic; sauté until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Simmer.
  3. Make the Ricotta Filling: Combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper in a bowl. Mix well.
  4. Assemble the Lasagna: Spread a thin layer of meat sauce in the baking dish. Layer zucchini/eggplant slices, ricotta filling, and meat sauce. Repeat layers.
  5. Top with Cheese: Sprinkle mozzarella cheese evenly over the top layer.
  6. Bake: Bake in a preheated oven until bubbly and the cheese is melted and golden brown.
  7. Rest: Let the lasagna rest for 10-15 minutes before slicing and serving.