Step 1

Slice zucchini lengthwise into thinner slices. The thin slices will have less water. Salt them after and let sit for 15 min. Then blot it dry with a paper towel.

Step 2

Make your Bolognese sauce. In a large pan over medium high heat add some oil and put your minced beef. Break down it into small pieces.

Step 3

When beef is almost well-done add tomato pasta and spices.

Step 4

Then leave to cool the pan at room temperature.

Step 5

In a separate bowl make a mix by stirring together the ricotta cheese, parmesan, egg. Add salt and paper and mix it once again.

Step 6

Now, when all the preparations are done, let’s make the layers. On the bottom of casserole dish but spread 1/2 cup of meat sauce. On top of the sauce place your zucchini slices. They can overlap or you can place them side-by-side.

Step 7

Cover zucchini with 1/2 cheese mix, you’ve prepared in advance and then sprinkle 1/2 cup of the grated mozzarella. Feel free to add a bit of chopped parsley on top.

Step 8

Then repeat the same procedure for the next layer of lasagna. You can press down on your zucchini in the second layer to get it nice and flat.

Step 9

Grated parmesan is the final top of the lasagna. So it covers and hides all the layers.

Step 10

Preheat the oven to 400 degrees fahrenheit (200 degrees celsius). Then you put the casserole in the oven and let it cook for about 40 minutes. After let lasagna broil for 5 minutes to get a nice golden brown top.

Step 11

Garnish with whole basil or mint leaves and serve!