Step 1

Remove the top and bottom of each zucchini, and slice them lengthwise to form 1/4” thick "lasagna" noodles, you can do this with a sharp knife or mandolin (I prefer a mandolin).

Step 2

Remove excess water from zucchini. You can do this 1 of 2 ways:Sweat the zucchini by placing the slices on a paper towel-lined surface and sprinkling them with salt. Allow zucchini to sweat for 15 minutes, then dab liquid off using paper towels. Flip and repeat on the other side.Broiling the zucchini by turning your oven to broil and placing sliced zucchini on a rimmed baking sheet. Spray with cooking spray, and broil on each side for 3-5 minutes, or until the slices have color.

Step 3

Meanwhile, preheat your oven to 350 F.

Step 4

Cook Italian sausage in a large skillet until no pink is left, breaking the meat into small pieces as it cooks. Place cooked meat on a paper towel-lined plate and set aside. Carefully remove excess fat from the skillet with a paper towel and tongs.

Step 5

Add vegetable oil. Once shimmering, add yellow onion and saute until soft, about 10 minutes. Add minced garlic and cook for about 1-2 minutes, or until the garlic is fragrant. Remove skillet from heat, and stir in pasta sauce and meat. Set aside.

Step 6

In a large bowl, combine dried oregano, basil, salt, black pepper, ricotta cheese, large egg. Plus 1 cup of parmesan and 2 cups of mozzarella.

Step 7

Spread 1/3 of the meat sauce along the bottom of a 9x13 pan. Then 1/2 the zucchini, followed by 1/2 of the ricotta combo. Next, 1/3 of the meat sauce, the remaining zucchini, and the remaining ricotta. The final layer should be meat sauce. Sprinkle 1 cup of reserved parmesan and 2 cups of reserved mozzarella on top.

Step 8

Place your casserole dish on a rimmed baking sheet and in the preheated oven. Bake for 45 minutes--you'll know it's done when the top is golden brown and the dish is heated through. Allow lasagna to cool slightly before serving, and enjoy!