3 large zucchini, sliced lengthwise into thin strips
1 tbsp salt (for sweating the zucchini)
1 tbsp olive oil
Instructions:
1. Prepare the Zucchini “Noodles”:
Slice the zucchini into thin strips, about ⅛ inch thick.
Lay the zucchini slices on a paper towel-lined baking sheet.
Sprinkle salt on both sides of the zucchini slices and let them sit for 15-20 minutes to draw out moisture.
After sweating, pat the zucchini dry with more paper towels to remove excess moisture.
2. Cook the Meat Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef (or turkey) to the skillet and cook until browned. Break up any large chunks.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, dried basil, dried oregano, salt, and pepper.
Simmer the sauce for about 10-15 minutes, stirring occasionally. Set aside.
3. Prepare the Cheese Layer:
In a mixing bowl, combine the ricotta cheese, egg, ½ cup of the shredded mozzarella, Parmesan, garlic powder, onion powder, dried parsley, salt, and pepper.
Mix well until all ingredients are thoroughly combined.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of the meat sauce at the bottom.
Add a layer of zucchini slices on top of the sauce.
Spread a layer of the cheese mixture over the zucchini slices.
Repeat the layers (meat sauce, zucchini, cheese) until all the ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the remaining mozzarella cheese over the top layer of meat sauce.
5. Bake the Lasagna:
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
Allow the lasagna to cool for about 10 minutes before slicing and serving.
