Zucchini Lasagna with Beef and Sausage

Ingredients

• 0.5 pounds ground beef
• 0.5 pounds bulk Italian sausage
• 1 onion , chopped
• 4 cloves garlic , minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons brown sugar
• 1 tablespoon red pepper flakes , or to taste
• 2 teaspoons salt , divided
• 0.5 teaspoons ground black pepper
• 1 , 14.5 ounce
• 1 , 12 ounce
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• 3 large zucchini , trimmed
• 3 cups shredded mozzarella cheese , divided
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1

   Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, and black pepper until incorporated. Mix in tomatoes and tomato paste. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

3. 3

   Mix ricotta cheese, 1 cup Parmesan cheese, eggs, parsley, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Set aside.

4. 4

   Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.

5. 5

   Place 1/3 of the zucchini strips into the bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread 1/2 of the ricotta mixture over zucchini; spread 1 cup mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/2 of the zucchini strips, remaining ricotta mixture, 1 cup mozzarella cheese, and 1/2 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.

6. 6

   Bake in the preheated oven until lasagna is bubbling and the top is browned, about 1 hour. If the top is browning too quickly, cover the dish with aluminum foil during the last 15 minutes of baking time. Remove lasagna from the oven; sprinkle remaining 1 cup mozzarella cheese over the top.

7. 7

   Bake in the oven until mozzarella cheese topping is melted, 5 to 10 more minutes. Let lasagna sit for 10 minutes before serving.