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Ingredients:
- 1 cup ricotta cheese
- 1 teaspoon dried oregano
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- Olive oil for cooking
- 1 cup shredded mozzarella cheese
- 3 medium zucchinis
- 1 egg
- 1 teaspoon dried basil
- 1 lb ground beef (or turkey)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Zucchini Noodles:
Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick) using a mandoline or a sharp knife. Lay the strips on paper towels, sprinkle with salt, and let them sit for about 15-20 minutes to draw out excess moisture. Pat dry with more paper towels. - Cook the Meat Sauce:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for about 5 minutes. - Prepare the Ricotta Mixture:
In a bowl, combine the ricotta cheese, egg, half of the Parmesan cheese, salt, and pepper. Mix until well combined. - Assemble the Lasagna:
In a 9×13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini noodles over the sauce, then add half of the ricotta mixture, followed by a layer of meat sauce, and a sprinkle of mozzarella cheese. Repeat the layers: zucchini noodles, ricotta mixture, meat sauce, and mozzarella cheese. Finish with a final layer of zucchini noodles, topped with the remaining meat sauce and mozzarella cheese. Sprinkle the remaining Parmesan cheese on top. - Bake the Lasagna:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden. - Cool and Serve:
Let the lasagna cool for about 10 minutes before slicing to help it hold its shape.
