Ingredients

1 lb (450 g) ground beef or turkey
1 small onion, diced
3 cloves garlic, minced
1 (24 oz / 680 g) jar marinara or pasta sauce
1 tsp Italian seasoning
Salt & pepper to taste
1½ cups ricotta cheese
1 egg
¼ cup grated Parmesan cheese
1 tbsp chopped parsley or basil
Pinch of salt & pepper
3–4 medium zucchini (sliced lengthwise into thin strips)
2 cups shredded mozzarella cheese
Olive oil spray or drizzle
Optional: more herbs, chili flakes, or extra Parmesan for topping

Directions

Slice zucchini lengthwise into thin ribbons using a mandolin or sharp knife (about ⅛ inch thick).

Salt lightly and lay flat on paper towels for 15–30 minutes to draw out moisture.

Pat dry before using. (This prevents a watery lasagna.)

In a large skillet, sauté diced onion in olive oil until soft.

Add garlic and cook 30 seconds.

Add ground meat, season with salt, pepper, and Italian seasoning, and cook until browned.

Stir in marinara sauce. Simmer on low for 10–15 minutes while prepping other layers.

In a bowl, combine ricotta, egg, Parmesan, herbs, salt, and pepper. Mix until smooth.

In a greased 9×9 or similar baking dish:

Spoon a thin layer of meat sauce on the bottom.

Add a layer of zucchini noodles.

Spread a layer of ricotta mixture.

Add a layer of meat sauce, then sprinkle with mozzarella.

Repeat layers until all ingredients are used, ending with meat sauce and mozzarella on top.

Preheat oven to 375°F (190°C).

Cover loosely with foil (tent it so cheese doesn’t stick).

Bake for 25 minutes covered, then uncover and bake an additional 15–20 minutes until bubbly and browned.

Let the lasagna rest for 10–15 minutes before slicing (this helps it set).

Garnish with fresh basil, more Parmesan, or chili flakes if desired.