1-Getting started with this zucchini lasagna is as simple as preheating your oven and gathering your tools. First off, set your oven to 400°F (200°C) and slice the 4 large zucchini lengthwise into thin slices this helps them mimic pasta layers without getting too watery. While the oven heats up, brown the 2 pounds of ground beef in a large pan over medium-high heat until it’s no longer pink, then mix in 24 ounces of pasta sauce, reserving half a cup for the base.

2-In a bowl, combine the 15 ounces of ricotta cheese with 1 cup of shredded parmesan reggiano, 1 egg, and salt and pepper to taste for a creamy mixture. Now, spread that reserved half cup of pasta sauce in a 9×13-inch casserole dish, layer on the zucchini slices, and build from there. Add half the meat sauce, then half the ricotta mix, sprinkle with half a cup of mozzarella and some chopped parsley and basil.

3-Repeat the layers with more zucchini, the rest of the meat sauce, ricotta mixture, mozzarella, and herbs. Finish it off with the remaining half cup of mozzarella and a bit more parsley and basil on top. Pop it in the oven and bake for 40-45 minutes, then broil briefly to get that golden brown crust. Let it rest before serving, and garnish with whole basil leaves for a fresh touch.