Zucchini Lasagna Recipe (Not Watery)

Step 1

Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).

Step 2

Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.

Step 3

Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.

Step 4

Pour the pasta sauce on top of the ground beef (remember to reserve 1/2 cup) and stir together, then remove from heat.

Step 5

In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.

Step 6

Spread 1/2 cup of pasta sauce onto the bottom of your 9x13-inch casserole dish.

Step 7

Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.

Step 8

Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that.

Step 9

Add 1/2 cup of grated mozzarella on top of the ricotta, along with a sprinkle of chopped parsley and basil.

Step 10

Repeat these layers one more time.

Step 11

Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup mozzarella cheese.

Step 12

Place the lasagna in the oven and cook for 40-45 minutes. Broil for a couple of minutes to get a nice golden top.

Step 13

Garnish with whole basil leaves and serve.