📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for ensuring even cooking and melting the cheese properly.
2. Prepare the zucchini: Wash and trim the ends of 2-3 medium zucchinis. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Pro Tip: If the zucchini slices seem watery, lay them out on a paper towel and sprinkle with salt. Let them sit for about 15-20 minutes, then pat dry to remove excess moisture. This prevents a soggy lasagna.
3. Make the meat sauce: In a large skillet, brown 1 pound of ground beef or Italian sausage over medium heat. Drain off any excess fat. Add 1 chopped onion and 2 cloves of minced garlic, and cook until softened, about 5 minutes. Stir in 1 (24-ounce) jar of your favorite marinara sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and a pinch of red pepper flakes (optional). Simmer for at least 15 minutes, stirring occasionally, to allow the flavors to meld. Feel free to add a splash of red wine for extra depth of flavor!
4. Prepare the ricotta mixture: In a medium bowl, combine 15 ounces of ricotta cheese, 1 egg, 1/4 cup of grated Parmesan cheese, 1 tablespoon of chopped fresh parsley, salt, and pepper to taste. Mix well until everything is evenly combined. This mixture adds richness and creaminess to each layer.
5. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer zucchini slices over the sauce, overlapping slightly. Spread half of the ricotta mixture over the zucchini, followed by a sprinkle of mozzarella pearls. Repeat layers: meat sauce, zucchini, ricotta mixture, and mozzarella pearls. Finish with a final layer of meat sauce and a generous topping of mozzarella pearls. Don’t skimp on the cheese – it’s what makes lasagna so irresistible!
6. Bake the lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning!
7. Rest and serve: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Garnish with fresh basil or parsley, if desired. Enjoy your delicious and healthy low-carb zucchini lasagna!