Instructions

1. 1

   In a medium-sized saucepan, cook the ground meat over medium heat until browned, seasoning it with salt as it cooks. Once fully cooked, transfer the meat to a colander to drain off any excess fat.

2. 2

   Pour olive oil into the same pan and sauté the garlic and onions for approximately 2 minutes until fragrant. Return the browned meat to the pan, then incorporate the tomatoes, basil, salt, and pepper. Allow the mixture to simmer on low heat for a minimum of 30-40 minutes with the lid on. Avoid adding any additional water; the sauce should remain thick.

3. 3

   While the sauce is simmering, slice the zucchini into 1/8-inch thick rounds, sprinkle lightly with salt, and let them rest for 10 minutes. This process helps draw out moisture from the zucchini. After the resting period, use a paper towel to blot away any excess water.

4. 4

   Preheat your gas grill or grill pan to medium-high heat. Grill the zucchini slices for about 2 to 3 minutes on each side, or until they develop a slight char. Once grilled, place them on paper towels to absorb any remaining moisture.

5. 5

   Set your oven to preheat at 375°F.

6. 6

   In a medium mixing bowl, combine ricotta cheese, grated Parmesan, and the egg. Mix thoroughly until well blended.

7. 7

   In a 9x12-inch casserole dish, spread 1/2 cup of the sauce across the bottom, then arrange a layer of zucchini slices on top. Add another 1/2 cup of the ricotta mixture, followed by 1 cup of mozzarella cheese. Repeat this layering process until all ingredients are used. For the final layer, top with the remaining zucchini and sauce. Cover the dish with foil and bake for 30 minutes. After that time, remove the foil and continue baking for an additional 20 minutes to allow the sauce to thicken. Finally, sprinkle the last cup of mozzarella on top and bake until melted, about 10 minutes.

8. 8

   Allow the lasagna to rest for 5 to 10 minutes before serving to let the flavors meld.

Nutrition Information