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.
Really enjoyed this! The zucchini held up well, and the ricotta was creamy. I added a pinch of red pepper flakes for a little heat, and it was perfect.
So good! A great way to get more veggies into my diet. The lasagna was flavorful and satisfying. Highly recommend this recipe.
The zucchini was too watery, making the lasagna soggy. The flavors were okay, but the texture was off-putting. Would not make again.
A good alternative to regular lasagna. The zucchini was a nice touch, and the sauce was flavorful. I’d recommend this recipe.
I found it a bit underwhelming. The zucchini was a little mushy, and the sauce was too thin. I might try a different recipe next time.
