Ingredients:

4 large zucchinis, thinly sliced

2 pounds ground beef

24-ounce jar of pasta sauce (reserve 1/2 cup for layering)

1 cup fresh Parmigiano-Reggiano cheese, grated

1 1/2 cups fresh mozzarella cheese, grated

15 ounces ricotta cheese (whole milk or part-skim)

1 large egg

Salt and pepper, to taste

Fresh basil and parsley, chopped

Vegetable oil, for grilling (optional)

Directions:

Prepare the Zucchini:

Slice the zucchini using a mandoline or vegetable peeler to ensure even thickness. For less watery lasagna, salt the slices, let sit for 15 minutes, then blot dry with paper towels.

Alternatively, grill the slices for 1-2 minutes per side to reduce moisture.

Brown the Meat:

Heat a large sauté pan over medium-high heat.

Add the ground beef, breaking it into smaller pieces.

Cook until browned and no longer pink.

Make the Meat Sauce:

To the browned meat, add the pasta sauce (except the reserved 1/2 cup) and stir to combine well. Remove from heat once combined.

Prepare the Cheese Mixture:

In a large mixing bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper.

Stir well. Add grated Parmesan cheese to the ricotta mixture and mix again.

Assemble the Lasagna:

Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).

In a large baking dish, spread the reserved 1/2 cup of pasta sauce to cover the bottom. Layer the zucchini slices to cover the sauce, then add half of the meat sauce over the zucchini. Dollop half of the ricotta mixture over the meat sauce and gently spread. Sprinkle a layer of mozzarella cheese and some of the chopped herbs.

Repeat the layers, finishing with a top layer of zucchini, remaining herbs, and mozzarella cheese.

Bake the Lasagna:

Place the lasagna in the preheated oven and bake for 40-45 minutes, until the lasagna is bubbling and the cheese is golden brown.

For an extra golden top, broil for the last 5 minutes.

Serve:

Let the lasagna cool slightly before cutting into it. Garnish with fresh basil leaves for a beautiful presentation. Serve with a slotted spatula to allow any excess liquid to remain in the pan.