Ingredients:

  • 3 large zucchini (about 1.5 kg / 3.3 lbs), sliced lengthwise into 1/8-inch (3mm) thick strips
  • 1 teaspoon salt (5g)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) ground beef (80/20 blend preferred)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 1 teaspoon / 3g)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon dried basil (1g)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 15 ounces (425g) ricotta cheese (whole milk or part-skim)
  • 1 large egg (about 50g), lightly beaten
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups (225g) shredded mozzarella cheese

Instructions:

  1. Salt the zucchini slices and let them drain in a colander for 30 minutes to remove excess moisture. Pat dry with paper towels.
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Add the chopped onion and garlic to the skillet and sauté until softened.
  4. Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and pepper.
  6. In the slow cooker, spread a thin layer of meat sauce on the bottom. Layer with zucchini slices, ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of mozzarella.
  7. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the zucchini is tender and the cheese is melted and bubbly.
  8. Let the lasagna rest for 15-20 minutes before serving.