Preparation Steps

• In a medium sauce pan, brown the ground beef and season with kosher salt. Drain excess fat when cooked.
• Add olive oil to the pan and sauté garlic and onions about 2 minutes. Return the meat to the pan, add crushed tomatoes, basil, salt, and black pepper. Simmer covered on low for 30-40 minutes without adding extra water.
• Meanwhile, slice zucchini into 1/8 inch thick slices. Lightly salt and set aside for 10 minutes to release moisture, then blot with paper towels.
• Preheat a grill or grill pan to medium-high heat and grill zucchini slices 2 to 3 minutes per side until lightly browned. Place on paper towels to absorb any excess moisture.
• Preheat oven to 375°F.
• In a medium bowl, combine ricotta cheese, Parmigiano Reggiano, and egg; stir well to mix.
• In a 9x12 inch casserole dish, spread 1/2 cup of meat sauce on the bottom. Layer zucchini slices to cover, then spread 1/2 cup ricotta mixture, then sprinkle 1 cup mozzarella cheese. Repeat layering until all ingredients are used, finishing with zucchini and sauce on top. Cover with foil and bake 30 minutes.
• Remove foil and bake uncovered for 20 minutes to reduce moisture. Add remaining 1 cup mozzarella on top and bake until melted, about 10 minutes.
• Let lasagna stand about 5 to 10 minutes before serving.