Ingredients:

  • 6 medium-large zucchini (approx. 1.5 kg), trimmed
  • 2 tsp coarse sea salt
  • 1 lb ground beef or Italian sausage
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (optional)
  • 28 oz can high-quality crushed tomatoes (San Marzano preferred)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 15 oz container whole milk ricotta cheese, drained
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • Salt and black pepper to taste
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1/4 cup fresh basil leaves

Instructions:

  1. Prep the Zucchini: Slice zucchini lengthwise into thin, uniform sheets (about 1/8 inch or 3mm thick). Lay slices on paper towels, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Pat thoroughly dry before using.
  2. Make the Sauce: Brown the meat in olive oil in a large skillet. Drain excess fat. Sauté onion until soft, then add garlic and tomato paste. Deglaze with wine (if using). Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer gently for at least 20 minutes, stirring occasionally.
  3. Prepare the Ricotta Filling: In a medium bowl, combine ricotta, beaten egg, chopped parsley, 1/2 cup Parmesan, salt, and pepper until well mixed.
  4. Preheat & Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  5. First Layer Assembly: Spread a thin layer of meat sauce on the bottom of the dish. Arrange a layer of dried zucchini sheets, slightly overlapping them.
  6. Layering Sequence: Apply one-third of the ricotta mixture over the zucchini. Sprinkle with a light layer of shredded mozzarella and a few fresh basil leaves. Spoon about one-third of the remaining meat sauce over the cheese layer.
  7. Repeat Layers: Repeat the sequence (Zucchini > Ricotta > Mozzarella/Basil > Sauce) two more times.
  8. Top Layer: Finish with a final layer of zucchini, topped with the remaining sauce, a generous covering of mozzarella, and a final dusting of Parmesan.
  9. Bake: Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the cheese is bubbly and lightly browned.
  10. Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing and serving. This allows the layers to set, which is crucial for a no-noodle lasagna.