2 lbs zucchini
1½ t kosher salt, divided
½ t black pepper, divided
½ t garlic powder
1 T olive oil
1 lb 85% lean ground beef
1 T minced garlic
1 (15oz) container whole milk ricotta cheese, room temperature
2 large eggs
½ c chopped fresh basil
1 jar marinara sauce
8 oz mozzarella cheese, shredded
Preheat oven to 350 degrees F. Slice the zucchini lengthwise, into ¼-inch-thick strips, getting 6 slices out of each zucchini. Spray the zucchini slices with cooking spray and sprinkle with ½ teaspoon salt, ⅛ teaspoon black pepper and ½ teaspoon garlic powder. Grill the slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread on clean kitchen towels to soak up more moisture.
In a large skillet, heat the olive oil over medium-high heat, about 3 minutes. Add the meat, the minced garlic, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook, stirring with a wooden spoon to break up the meat, until meat is browned, 5-7 minutes. Drain into a colander, then mix in a bowl with 1 cup marinara sauce.
In another bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining salt and pepper.
Assemble the lasagna: Spread ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish. Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture and a third of the mozzarella cheese. Repeat until zucchini slices are gone.
Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 2 minutes on high to brown the cheese, if you wish.
Time: 70 minutes
Don't skip the grilling step or you will have a mushy mess. This lasagna reheats well.