Zucchini Lasagna Recipe

Instructions

1. 1
   Preheat oven to 425°F (220°C). Arrange zucchini slices on lined baking sheets, coat with olive oil spray, and sprinkle with salt. Roast 10-12 minutes, flipping halfway.
2. 2
   Heat olive oil in a skillet over medium. Add onion; cook 2-3 minutes. Add garlic and cook for 30 seconds. Add ground beef and cook until browned; drain excess fat.
3. 3
   Stir in marinara sauce, basil, salt, and pepper. Simmer 5 minutes, then remove from heat.
4. 4
   In a bowl, combine ricotta, egg, and half the Parmesan.
5. 5
   Lower oven to 375°F (190°C). Spread a thin layer of meat sauce on bottom of a 9x13-inch pan. Layer half the zucchini, half ricotta mix, then more sauce. Repeat: zucchini, ricotta, sauce.
6. 6
   Top with mozzarella and remaining Parmesan. Cover with foil and bake 25 minutes. Uncover and bake 10-15 minutes until golden.
7. 7
   Let the lasagna rest for 10 minutes before slicing and serving.