Ingredients:
For the Meat Sauce:
1 lb (450g) ground beef
1/2 lb (225g) Italian sausage (bulk, not in casings)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz or 410g) crushed tomatoes
1 can (6 oz or 170g) tomato paste
1 can (6 oz or 170g) tomato sauce
1/2 cup (120ml) water
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2 tbsp olive oil
1 tbsp dried basil
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
For the Ricotta Mixture:
1 cup (250g) ricotta cheese
1 large egg
1 cup (100g) shredded mozzarella cheese
1/4 cup (60g) grated Parmesan cheese
1/2 tsp dried Italian seasoning (optional)
For the Zucchini:
2 large zucchinis
1-2 tbsp olive oil
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Salt and pepper to taste
Instructions:
Prepare the Zucchini:
Slice the zucchinis lengthwise into 1/8-inch thick slices.
Place the slices on paper towels, sprinkle with a little salt, and let them sit for about 10 minutes to draw out excess moisture.
Pat the zucchini slices dry with paper towels.
Brush or spray the slices lightly with olive oil and season with salt and pepper.
Heat a grill pan or regular skillet over medium-high heat and cook the zucchini slices until they are just tender and have grill marks or a nice sear, about 1-2 minutes per side. Set aside.
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Prepare the Meat Sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the minced garlic and cook for an additional minute.
Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well.
Add the dried basil, oregano, salt, and black pepper. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens.
Prepare the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, egg, shredded mozzarella cheese, grated Parmesan cheese, and Italian seasoning if using. Mix well.
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Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a baking dish (9×13 inches works well), spread a thin layer of meat sauce on the bottom.
Place a layer of zucchini slices over the meat sauce.
Spread a portion of the ricotta mixture over the zucchini.
Add another layer of meat sauce over the ricotta mixture.
Repeat the layers, ending with a layer of meat sauce on top.
Sprinkle additional shredded mozzarella and Parmesan cheese on top.
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Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Cool and Serve:
Let the lasagna cool for about 10 minutes before slicing. This helps the layers set and makes serving easier.
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