Zucchini Lasagna

Method

1. Heat the oven to 400°F (200°C). Lay the zucchini slices on towel-lined sheet pans and salt them. Let sit 15 minutes, then blot dry. Roast 10 minutes.
2. Brown the beef with the garlic in the oil until no pink remains, about 7 minutes. Stir in the marinara and seasoning and simmer 5 minutes.
3. Mix the ricotta, egg, parmesan and a pinch of salt.
4. Layer in a 9 by 13-inch dish: a little sauce, zucchini, ricotta, meat sauce, mozzarella. Repeat, finishing with mozzarella.
5. Bake 30 minutes until bubbling and golden and the center reads 160°F (71°C). Rest 15 minutes before cutting.

Storage: Refrigerate 4 days; reheats well.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.