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.
Very good! I added some mushrooms to the meat sauce, and it was delicious. The zucchini lasagna was a hit with the whole family.
Decent. I thought the meat sauce could use a bit more herbs. The zucchini was a bit bland. I would consider adding more garlic and oregano.
It was good, but I found the zucchini a little watery. I might try salting the zucchini and letting it drain next time to see if that helps. The flavor was great though.
This zucchini lasagna was absolutely amazing! The zucchini slices were perfectly tender, and the ricotta cheese layer was so creamy. My family devoured it. Will definitely be making this again!
It was good, but I think I prefer traditional lasagna. The zucchini was a little different, but not bad. I might try it again.
