Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Add the diced onion and garlic and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
Arrange a layer of zucchini slices on the bottom of the prepared baking dish. Spread half of the meat sauce over the zucchini.
Spoon half of the ricotta mixture over the meat sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers: zucchini, remaining meat sauce, remaining ricotta mixture, and another 1/3 of the mozzarella cheese.
Top with the remaining zucchini slices and mozzarella cheese. Bake for 35-45 minutes, or until the cheese is melted and bubbly and the zucchini is tender. Let stand for 10 minutes before serving.
Best zucchini lasagna I've ever made! The layers were perfect, and the baking time was spot on. My kids, who usually hate zucchini, loved it. A definite keeper!
Loved this! The zucchini lasagna was so flavorful and satisfying. A great recipe for a weeknight dinner. Easy to make and delicious to eat!
A tasty and healthy meal. The zucchini held its shape well during baking, and the ricotta mixture was creamy and flavorful. I will definitely make it again.
A great recipe! I loved how the zucchini added a fresh element. The meat sauce was flavorful, though I might add a little more seasoning next time. Overall, a delicious and healthy alternative to traditional lasagna.
This recipe is a game changer! It's healthy, delicious, and easy to make. The layers of flavor are incredible, and it's a great way to use up garden zucchini. Five stars!
