Zucchini Lasagna | A Light Gluten-Free Classic

Preheat the oven to 180 °C. Finely chop the onion. Wash the zucchinis and use a mandoline to slice them longitudinally into slices about 3 mm thick. Salt the slices and set them aside for a while to release excess water, then pat them dry with a paper towel.

Heat 1 tablespoon of olive oil in a deep pan, add the chopped onion and sauté over medium heat for 1 minute. Then add the minced beef and cook, stirring occasionally, for 15 minutes. Season the browned meat with salt and pepper, add the thyme, oregano, and tomato paste, and stir the mixture. Finally, add the chopped tomatoes, stir again, and let simmer for 10 minutes over medium heat.

Meanwhile, prepare the ricotta filling: mix the ricotta with the egg yolks, 100 g of parmesan, a pinch of salt, and a pinch of pepper. Once the meat sauce in the pan is finished, remove it from the heat and prepare a baking dish (20 cm × 30 cm). Arrange about ¼ of the zucchini slices on the bottom of the dish, spread a layer of the ricotta filling over them, and then a layer of the meat sauce. Repeat this process 1–2 more times. Use the remaining zucchini slices as the final layer and brush them with 1 tablespoon of olive oil. Cover the baking dish with a lid or foil and place it in the preheated oven. Bake for 25–30 minutes at 170–180 °C. After this time, uncover the lasagna, sprinkle with the remaining 50 g of parmesan, and bake for another 5–7 minutes at the same temperature.