📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, brown the sweet Italian sausage over medium heat, breaking it up with a spoon. Once cooked through, drain off any excess grease. Set aside.
3. While the sausage cooks, prepare the zucchini. Slice it lengthwise into thin ribbons or use a vegetable peeler to create long, thin strips. You want them to be relatively thin so they cook properly.
4. In a medium bowl, whisk together the ricotta cheese, egg, Parmesan cheese, salt, pepper, and garlic powder. Mix well until everything's combined nicely.
5. Spread a thin layer of the ricotta mixture evenly on the bottom of the prepared baking dish. It doesnt need to be perfect; just a nice base layer.
6. Arrange half of the zucchini ribbons over the ricotta layer, slightly overlapping them for coverage. Do you see those gaps? Don't worry about it too much!
7. Spoon half of the cooked sausage over the zucchini. Gently spread it out evenly.
8. Repeat the layering process: another layer of ricotta, remaining zucchini ribbons, and the remaining sausage. Don't forget to season each layer with a little salt and pepper if you're feeling it!
9. Finally, top with the remaining mozzarella cheese. Sprinkle it generously!
10. Cover the baking dish with foil and bake for 30 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the zucchini is tender.
11. Remove from the oven and let it rest for about 10-15 minutes before slicing and serving. This allows the lasagna to set and makes it easier to serve without it falling apart!