Ingredients:

  • 4 large Zucchinis (Courgettes), about 1.5 kg total weight
  • 2 tsp Coarse Sea Salt
  • 1 Tbsp Olive Oil (for brushing)
  • 1 Tbsp Olive Oil (for ragu)
  • 1 Medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 250g Lean Ground Beef (Mince)
  • 250g Mild Italian Sausage, removed from casing
  • 1 can (400g / 14 oz) Crushed Tomatoes (no added sugar)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Basil
  • 1 tsp Salt (for ragu)
  • ½ tsp Black Pepper (for ragu)
  • 500g Whole Milk Ricotta Cheese (Drained)
  • 1 large Egg, beaten
  • 60g Freshly Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped
  • Pinch of Nutmeg
  • ½ tsp Salt (for ricotta)
  • ¼ tsp Black Pepper (for ricotta)
  • 225g Low-Moisture Mozzarella Cheese, shredded
  • 2 Tbsp Fresh Basil, thinly sliced (Chiffonade), for garnish

Instructions:

  1. Slice the Zucchini: Trim the ends of the zucchini. Using a mandoline or a very sharp knife, slice the courgettes lengthwise into uniform strips, roughly 1/8 inch (3-4 mm) thick.
  2. Sweat the Moisture: Lay the slices in a single layer on a large rack or baking sheet lined with kitchen paper. Sprinkle generously with coarse salt. Allow to sit for 30–45 minutes; the salt will draw out the water.
  3. Rinse and Dry: Gently rinse the slices under cool water to remove the excess salt. Pat the zucchini strips aggressively dry using multiple layers of fresh kitchen paper or a clean tea towel. This step is non-negotiable for success.
  4. Make the Ragu: Heat 1 Tbsp olive oil in a skillet. Sauté onion until soft (5 minutes). Add garlic and cook for 1 minute. Add the ground beef and sausage; brown thoroughly, breaking up the meat. Drain any excess fat. Stir in crushed tomatoes and dried herbs. Season with salt and pepper. Simmer gently for 15-20 minutes.
  5. Prepare the Ricotta: In a medium bowl, combine the drained ricotta cheese, beaten egg, Parmesan, parsley, nutmeg, salt, and pepper. Mix until just combined.
  6. Preheat and Prep: Preheat the oven to 190°C (375°F). Lightly brush the bottom and sides of the 9x13 inch baking dish with olive oil.
  7. First Layer of Sauce: Spread a thin layer of the meat ragu (about 1 cup of sauce) across the bottom of the dish.
  8. Layer the Zucchini: Arrange a single layer of dried zucchini slices over the sauce, overlapping slightly, running them crosswise across the dish.
  9. Ricotta and Meat: Spread half of the ricotta mixture over the zucchini layer. Spoon half of the remaining meat ragu over the ricotta. Sprinkle lightly with shredded mozzarella.
  10. Second Layer: Repeat the process: Zucchini, remaining Ricotta, remaining Meat Ragu, and a light sprinkling of mozzarella.
  11. Final Topping: Top the final layer of zucchini with the rest of the shredded mozzarella.
  12. Bake (Covered): Cover the dish tightly with foil. Bake for 40 minutes.
  13. Bake (Uncovered): Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbling, melted, and golden brown.
  14. Rest! Remove the lasagna from the oven. Let it rest on the counter for at least 15 minutes before slicing. This is crucial for firm slices.
  15. Serve: Garnish with fresh basil and serve hot.