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Zucchini Lasagna

How To Make Zucchini Less Watery
Zucchini is 95% water, so when you cook it, it naturally becomes watery. Here are a few tips to prevent your lasagna from becoming too watery:

Slice your zucchini into thinner slices: Thinner slices mean fewer zucchini, thus less water.
Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.
Grill to reduce the moisture: Grill the zucchini slices for 1 to 2 minutes on each side.

How To Cut Zucchini For Lasagna
You can use a mandoline or peeler. You can also cut the zucchini in half and then slice them.

Zucchini Lasagna

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Serves: 12 servings

Ingredients
4 large zucchini
2 pounds ground beef
1 (24 ounce) pasta sauce
1 (15 ounce) container ricotta cheese
1 cup shredded parmesan regianno
1-1/2 cups mozzarella
1 egg
salt and pepper, to taste
small handful fresh parsley and basil, chopped

Instructions
Preheat the oven to 400°F.
Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. Set aside.
Add the ground beef to a large pan over medium-high heat. Finely break down the ground beef with a spatula and pan-fry until browned and no longer pink. Then, pour the pasta sauce on top (remember to reserve 1/2 cup) and stir together, then remove from heat.
In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, egg, salt and pepper.
Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
Top the zucchini with 1/2 of the bolognese sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella with a sprinkle of chopped parsley and basil.
Repeat these layers one more time.
Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped parsley and basil, and 1/2 cup of mozzarella cheese.
Place the lasagna in the oven and cook for 40 to 45 minutes. Broil for a couple of minutes to get a nice golden top. Garnish with whole basil leaves and serve.