Ingredients
Equipment
Method
Cook the Zucchini
- Preheat the grill on medium heat. Slice the zucchini into approximately ¼" slices. Brush with oil, then salt and pepper both sides. Grill the zucchini 2 - 3 minutes on each side and remove. Set aside.
Make the Red Sauce
- Heat the oil in a large skillet or saute pan. Saute the onion for 4 - 5 minutes, stirring occasionally. Add the garlic and cook for another 2 - 3 minutes, again stirring occasionally (avoid burning the garlic).
- Add the ground beef and cook until brown, breaking apart with a wooden spoon or other device as the beef cooks. When the beef is browned (approx. 5 min.) drain any excess rendered fat.
- Add the jar of marinara sauce and the can of tomato paste. Mix well and bring to a simmer for 5 - 10 minutes while making the white sauce (next step).
Make the White Sauce
- In a bowl, combine the ricotta, eggs, and parmesan cheese. Set aside until assembly.
Build the Lasagna
- Place a thin layer of sauce on the bottom of the casserole dish. Place 3 zucchini slices (or enough to make a base layer) on the bottom. Top with ⅓ of the remaining red sauce, ⅓ of the white sauce, and ⅓ of the mozzarella. Repeat layering until complete. Top with remaining mozzarella (should be topmost layer).
Bake the Lasagna
- Cover with foil and bake at 400°F for 30 minutes. Uncover and cook for another 20 minutes, rotating pan halfway in between. Let cool, top with additional fresh basil (if desired) and serve.
