Ingredients:

  • 4 large Zucchini (Courgettes)
  • 2 large Aubergine (Eggplant)
  • 2 tbsp Coarse Sea Salt
  • 2 tbsp Olive Oil, divided
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 500g Lean Ground Beef (Mince)
  • 1 can (400g) Crushed Tomatoes, unsweetened
  • 1/2 cup Beef Stock
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, freshly ground
  • 500g Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/4 cup grated Parmesan Cheese
  • 1/4 tsp freshly grated Nutmeg
  • 2 cups Shredded Low-Moisture Mozzarella Cheese
  • 1/2 cup Extra grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Slice the zucchini and aubergine lengthwise into thin sheets (about 1/8 inch or 3 mm thick). Lay the slices on paper towels, sprinkle with coarse salt, and let them 'sweat' for 30 minutes.
  2. Thoroughly rinse the slices to remove salt, then aggressively pat them dry using paper towels. Lightly brush with 1 tbsp of olive oil and pre-bake at 400°F (200°C) for 5-7 minutes until slightly softened. Set aside.
  3. To make the ragù, heat 1 tbsp of olive oil in a large skillet. Sauté the diced onion until translucent, then add garlic for 1 minute.
  4. Add the ground beef, cook until browned, and drain excess fat. Stir in the tomato paste, crushed tomatoes, beef stock, oregano, basil, salt, and pepper. Simmer uncovered for 15 minutes to thicken.
  5. In a mixing bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan, and nutmeg. Mix until smooth and season with salt and pepper.
  6. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
  7. Begin assembly: Spread 1/4 of the meat ragù on the bottom. Layer with vegetable sheets, followed by half of the ricotta mixture, and then another 1/4 of the ragù, topped with mozzarella.
  8. Repeat the layer sequence: Vegetables, remaining ricotta, and remaining ragù. Finish with the final layer of vegetables, covered with the remaining mozzarella and the extra 1/2 cup of Parmesan cheese.
  9. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
  10. Allow the lasagna to rest for 10-15 minutes after removing it from the oven before slicing and garnishing with fresh parsley.