ZUCCHINI:

• 3 large zucchini
• ¾ teaspoon kosher salt

MEAT SAUCE:

• 2 pounds lean ground beef
• 2 small yellow onions, chopped
• 6 large garlic cloves, crushed
• 1 teaspoon salt
• One 24-ounce jar marinara sauce

RICOTTA MIXTURE:

• 15 ounces ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons minced fresh parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

TOPPINGS AND GARNISH:

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• chopped fresh basil, for garnish

PREPARE THE ZUCCHINI:

• Trim both ends off each zucchini. Slice each zucchini lengthwise into ¼-inch thick slices. Add the zucchini to a large bowl and sprinkle on the coarse kosher salt. Use your hands to toss gently so that each slice of zucchini is salted. 
• Let the zucchini sit at room temperature for at least 30 (but up to 60) minutes so it can release the excess liquid.  
• After the zucchini is done sitting, very gently squeeze each slice to help wring out the liquid and pat them dry with paper towels.  
• Place the zucchini slices on a paper towel-lined plate for now. 

MAKE THE MEAT SAUCE:

• Add the ground beef, onion, garlic, and salt to a large skillet over medium-high heat. Cook (uncovered) until the meat is browned and the onion is softened, about 10 minutes, stirring occasionally with a wooden spoon to break up the meat. 
• Reduce the heat to medium, add the marinara sauce, and cook (uncovered) until excess liquid has evaporated off and the sauce is thickened, about 5 minutes, stirring occasionally. 

COMBINE RICOTTA MIXTURE:

• Add all ingredients to a large bowl and stir to combine. 

ASSEMBLE AND BAKE:

• Preheat the oven to 375F. Spray the inside of a 9 by 13-inch casserole dish with olive oil cooking spray. 
• Spread ⅓ of the Meat Sauce in the bottom of the prepared casserole dish.  
• Lay zucchini slices on top of the Meat Sauce the same way you would lasagna noodles. I find that a large zucchini fits perfectly horizontally across this size dish.  
• Spread ½ of the Ricotta Mixture on top of the zucchini slices, and spread ⅓ of the Meat Sauce on top. 
• Lay zucchini slices on top of the Meat Sauce, followed by the remaining ½ of the Ricotta Mixture, followed by the remaining ⅓ of the Meat Sauce.  
• Spread 1 cup shredded mozzarella and ½ cup grated parmesan on top. 
• Bake (uncovered) until the lasagna is warm throughout and golden on top, about 40 minutes. 
• Once it’s done cooking, let the lasagna rest for 10 to 15 minutes before slicing and serving. Serve topped with fresh basil and more grated parmesan. 

• To help prevent Zucchini Lasagna from being excessively watery, don’t skip the step of salting the zucchini.
• Additionally, make sure to cook the Meat Sauce until it’s thickened before making the lasagna.