📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This helps to prevent sticking and makes cleanup easier.
2. Wash and trim the zucchini. Using a mandoline slicer or a very sharp knife, slice the zucchini lengthwise into thin, even planks, about 1/8 inch thick. Even slices ensure uniform cooking.
3. Sprinkle zucchini slices with salt and lay them out on paper towels. Let them sit for about 15-20 minutes to draw out excess moisture. Pat them dry with more paper towels. This step is crucial to prevent a watery lasagna.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
5. Pour in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. While the sauce simmers, prepare the ricotta mixture. In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, one egg, chopped fresh parsley, salt, and pepper. Mix well until everything is well combined. This mixture adds richness and creaminess to the lasagna.
7. Spread a thin layer of tomato sauce on the bottom of the prepared baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping. Don't overcrowd the dish; ensure each layer is even.
8. Spread half of the ricotta mixture over the zucchini, then sprinkle with half of the mozzarella cheese. Repeat layers: zucchini, remaining ricotta mixture, remaining mozzarella cheese. The layering is key to getting the right balance of flavors and textures.
9. Top with a final layer of zucchini slices and spread the remaining tomato sauce evenly over the top. Sprinkle with extra Parmesan cheese for a golden crust. This final touch adds a nice visual appeal and a burst of flavor.
10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. The foil helps to cook the lasagna evenly and prevent the top from burning.
11. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the lasagna to set, making it easier to cut and serve without falling apart.