Zucchini Lasagna

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1. 1

   Preheat your oven to 190°C (375°F).

   Ongeveer 5 min

2. 2

   In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.

   Ongeveer 7 min

   Tip van de kok: Drain any excess fat once the beef is fully browned.

3. 3

   Add the chopped yellow onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.

   Ongeveer 5 min

4. 4

   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.

   Ongeveer 1 min

5. 5

   Bring the sauce to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, allowing the flavors to meld.

   Ongeveer 20 min

   Tip van de kok: Stir occasionally to prevent sticking.

6. 6

   While the sauce simmers, prepare the zucchini by laying the slices on paper towels and sprinkling lightly with salt to draw out excess moisture.

   Ongeveer 5 min

   Tip van de kok: This step is crucial to prevent a watery lasagna.

7. 7

   After 5 minutes, gently blot the zucchini slices dry with more paper towels.

   Ongeveer 1 min

8. 8

   In a medium bowl, combine the ricotta cheese, egg, and half of the grated parmesan cheese.

   Ongeveer 2 min

9. 9

   To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.

   Ongeveer 1 min

10. 10

    Arrange a single layer of zucchini slices over the sauce, slightly overlapping.

    Ongeveer 2 min

11. 11

    Spread half of the ricotta mixture evenly over the zucchini.

    Ongeveer 1 min

12. 12

    Top the ricotta with a layer of meat sauce, then sprinkle with half of the shredded mozzarella cheese.

    Ongeveer 1 min

13. 13

    Repeat the layers: zucchini, remaining ricotta, meat sauce, and remaining mozzarella.

    Ongeveer 2 min

14. 14

    Finish with a layer of zucchini, the remaining meat sauce, and the rest of the grated parmesan cheese.

    Ongeveer 1 min

15. 15

    Cover the baking dish loosely with aluminum foil and bake for 30 minutes.

    Ongeveer 30 min

16. 16

    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

    Ongeveer 15 min

    Tip van de kok: Watch carefully to prevent the cheese from burning.

17. 17

    Let the lasagna rest for 10 minutes before slicing and serving.

    Ongeveer 10 min

    Tip van de kok: This helps the layers set and prevents it from falling apart.

18. 18

    Garnish with fresh parsley before serving.