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.
It was alright. The zucchini did release a lot of water, but the flavor was nice. Maybe try to dry the zucchini a bit before assembling the dish.
This recipe is fantastic! I followed it exactly and it turned out perfectly. The combination of flavors is wonderful. Definitely a new family favorite.
Healthy and tasty! I appreciated the gluten-free aspect. The recipe was easy to follow, and the result was a satisfying meal. The zucchini texture was just right.
Excellent recipe! Easy to follow and the results were amazing. The zucchini lasagna was a big hit with my family. Highly recommend giving this a try!
It was ok. The zucchini got a bit soft. The sauce needed a little more seasoning. A decent healthy meal option though.
