📖 Instructions

1. Preheat your oven to 375°F (190°C). While the oven warms up, lightly grease a 9x13 inch baking dish with olive oil. This prevents the lasagna from sticking and makes serving easier.
2. Prepare the zucchini: Wash and trim the ends of the zucchini. Slice them lengthwise into thin planks, about 1/8 inch thick. A mandoline slicer works best for even slices, but a sharp knife will do. Place the zucchini slices in a colander, sprinkle with salt, and let them sit for about 20 minutes. This will draw out excess moisture, preventing the lasagna from becoming watery. Pat the zucchini dry with paper towels after.
3. Make the ricotta mixture: In a large mixing bowl, combine 15 ounces of ricotta cheese, 1 large egg (lightly beaten), 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh basil, 2 tablespoons of chopped fresh parsley, 1 teaspoon of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until all ingredients are evenly combined. The mixture should be creamy and fragrant.
4. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
5. Prepare the tomato sauce: Pour in a 28-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional, for a little heat), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the skillet. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. Assemble the lasagna: Spread a thin layer of the tomato sauce (about 1 cup) on the bottom of the prepared baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping. Spread half of the ricotta mixture evenly over the zucchini. Sprinkle 1/3 of the crumbled feta cheese (about 1 1/3 cups) over the ricotta. Repeat the layers: sauce, zucchini, ricotta mixture, and feta cheese. Finish with a final layer of zucchini and the remaining tomato sauce. Sprinkle the remaining feta cheese and Parmesan cheese over the top.
7. Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. The internal temperature should reach 165°F (74°C).
8. Let it rest: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. Garnish with fresh basil leaves, if desired.