Zucchini Lasagna

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil and set aside.
2. Slice the 3 zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife. Lay the zucchini slices in a single layer on paper towels and lightly sprinkle both sides with salt. Let them rest for 20–30 minutes to draw out excess moisture. Pat the slices completely dry with additional paper towels before assembling the lasagna.
3. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 diced onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
4. Add the 2 pounds ground beef and cook until browned, breaking it into small crumbles with a wooden spoon, about 8–10 minutes. Drain any excess grease if needed.
5. Stir in the 30-ounce can crushed tomatoes, 3 ounces tomato paste, 1/4 cup red wine, 1/4 cup grated Parmesan cheese, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon sugar, 1/8 to 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon chopped parsley.
6. Bring to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally.
7. While the sauce simmers, prepare the cheese filling. In a medium bowl, stir together the 23 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 tablespoon chopped parsley, and 1 tablespoon chopped basil until smooth and well combined.
8. Spread about 3/4 cup of the meat sauce evenly over the bottom of the prepared baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping them if needed. Spread about one-third of the ricotta mixture over the zucchini, then sprinkle with 1 cup shredded mozzarella cheese. Spoon another layer of meat sauce over the mozzarella.
9. Repeat the layers two more times, using the remaining zucchini, ricotta mixture, 1 cup mozzarella for each layer, and meat sauce. Finish with the remaining meat sauce, then sprinkle the top with the remaining 2 cups mozzarella cheese and 1/4 cup grated Parmesan cheese.
10. Spray one side of a sheet of aluminum foil with nonstick cooking spray and place it, sprayed side down, over the baking dish. Bake covered for 25 minutes.
11. Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted and bubbling around the edges.
12. Turn the oven to Broil and broil the lasagna for 2–3 minutes, watching carefully, until the cheese is golden brown and lightly blistered.
13. Remove the lasagna from the oven and let it rest for at least 30 minutes before slicing and serving. The resting time is essential and allows the lasagna to set, making it much easier to slice while preventing excess liquid from pooling on the plate.