Ingredients:

  • 4 large zucchini (approx. 900g), sliced into 1/8-inch thick planks
  • 1 tbsp kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 lb lean ground beef (93/7)
  • 0.5 lb Italian chicken sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.5 cup freshly grated Parmesan cheese, divided
  • 0.5 cup fresh basil, chiffonade
  • 2 cups low-moisture mozzarella cheese, shredded

Instructions:

  1. Slice the 900g of zucchini into 1/8 inch planks. Lay them out on paper towels and sprinkle with the 1 tbsp of kosher salt. Let them sit for 20 minutes until beads of water pool on the surface.
  2. Preheat your oven to 400°F (200°C). Blot the zucchini dry with more paper towels, then lay them on baking sheets. Roast for 12 minutes until they look slightly shriveled and flexible.
  3. In a large skillet, brown the ground beef and chicken sausage. Drain excess fat. Add onion and garlic, sautéing until translucent.
  4. Stir in tomato paste, crushed tomatoes, oregano, and red pepper flakes. Simmer for 15 minutes until thickened.
  5. In a medium bowl, combine ricotta, egg, half of the Parmesan, and fresh basil.
  6. Spread a thin layer of sauce in the bottom of your baking dish. Top with a single layer of zucchini planks, overlapping slightly. Overlapping ensures no gaps in the final slice. Spread half of the ricotta mixture over the zucchini, then sprinkle with 1/2 cup of mozzarella. Top with more meat sauce. Repeat the layers: zucchini, ricotta, mozzarella, and meat sauce.
  7. Top with the remaining mozzarella and Parmesan. Bake for 30 minutes at 375°F (190°C) until the cheese is golden and bubbling.
  8. Let the lasagna sit for at least 15 minutes before cutting. This allows the proteins to set, ensuring your slices come out clean instead of falling apart.