Zucchini Beef Lasagna

STEP BY STEP

Let’s make it.

1. Heat the oven to 425°F (220°C), conventional heat. Line enough baking trays to hold the zucchini in one layer. Slice the zucchini and brush it with 10 g of the olive oil. Sprinkle with half the salt and roast in one layer for 15–20 minutes, until softened. Blot surface moisture with kitchen paper.
2. While the zucchini roasts, heat the remaining 5 g oil in a skillet. Cook the onion for 3 minutes. Add the beef and cook for 7–9 minutes, breaking it up, until it reaches 160°F (71.1°C).
3. Stir in the garlic and tomato paste for 1 minute. Add the canned tomatoes with their juice, oregano, pepper and remaining salt. Simmer uncovered for 10 minutes, stirring, until the sauce is thick.
4. Reduce the oven to 400°F (200°C). In a baking dish sized to keep the layers the same depth (roughly 20 × 25 cm for the original recipe), layer one-third of the zucchini, one-third of the sauce and one-third of the mozzarella. Repeat twice, then scatter all the Parmesan on top.
5. Bake for 20–25 minutes, until bubbling at the edges and golden on top. If the cheese darkens too fast, loosely cover the dish with foil.
6. Rest for 10 minutes before cutting into 4 servings. Spoon any juices from the dish over the portions.

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗