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1. Heat the oven to 220°C (425°F) and line two baking sheets with parchment. Slice the zucchini lengthwise into 6 mm (1/4 inch) planks, arrange on the sheets, sprinkle with half of the salt, and roast for 15 minutes until pliable and starting to color. Blot well with paper towels to remove moisture, then lower the oven to 190°C (375°F).
4 pieces Zucchini,
0.8 tsp Fine salt
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2. Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and carrot and cook for 4 minutes until softened, then add the garlic and cook for 30 seconds.
1 piece Yellow onion, finely diced,
4 clove Garlic, minced,
1 piece Carrot, finely grated,
1 tbsp Extra virgin olive oil
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3. Add the ground beef, breaking it up, and brown for 6 to 7 minutes. Stir in the tomato paste, oregano, red pepper flakes, remaining salt, and black pepper and cook for 1 minute.
1.2 lb Lean ground beef (93% lean),
2 tbsp Tomato paste,
2 tsp Dried oregano,
0.2 tsp Red pepper flakes,
0.8 tsp Fine salt,
0.5 tsp Black pepper
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4. Pour in the crushed tomatoes, simmer gently for 15 minutes until thick, not soupy, then tear in the basil and remove from the heat.
1 can Crushed tomatoes,
0.5 cup Fresh basil leaves
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5. Stir together the ricotta, egg, and Parmigiano-Reggiano until smooth.
2 cup Whole-milk ricotta,
1 piece Egg,
0.5 cup Parmigiano-Reggiano, finely grated
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6. In a 23x33 cm (9x13 inch) baking dish, spread a thin layer of meat sauce, then layer one-third of the zucchini, half of the ricotta mixture, and one-third of the remaining meat sauce. Repeat with zucchini, ricotta, and sauce, then finish with the remaining zucchini and sauce.
4 pieces Zucchini
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7. Scatter the mozzarella over the top, cover with foil, and bake at 190°C (375°F) for 25 minutes. Uncover and bake 15 minutes more until bubbling and lightly golden.
1 cup Shredded part-skim mozzarella
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8. Rest the lasagna for 15 minutes so the layers set, then slice into 6 portions and serve.
