Zucchini ribbons layered with lean beef ragu and ricotta. Comfort food, cut-friendly.

• Zucchini swaps pasta sheets, 80% fewer carbs.
• Lean beef + ricotta = complete protein punch.
• Holds in the fridge, built for batch eating.

1. 1

   Use a mandoline or sharp knife to slice the zucchini lengthwise into thin, even ribbons about 3 mm thick.

2. 2

   Lay the zucchini slices in a single layer on paper towels, sprinkle both sides with salt and let them sit for 10 minutes; the salt draws out moisture that would otherwise make your lasagna watery.

3. 3

   After 10 minutes, firmly pat every slice dry with fresh paper towels.

4. 4

   Preheat the oven to 180 °C / 360 °F.

5. 5

   Heat a skillet over medium-high heat, add the ground beef and cook, breaking it up with a wooden spoon, for 6 to 8 minutes until browned with no pink remaining; drain excess fat.

6. 6

   Stir in the marinara sauce and simmer on medium heat for 5 minutes until the sauce thickens; taste and adjust salt.

7. 7

   In a bowl, mix the ricotta, egg and a pinch of salt until smooth.

8. 8

   Spread a thin layer of the beef sauce on the bottom of a baking dish, then layer zucchini slices side by side, overlapping slightly, to cover the sauce.

9. 9

   Spread half the ricotta mixture over the zucchini, then add another meat sauce layer; repeat the zucchini and ricotta layers, then finish with remaining meat sauce on top.

10. 10

    Tear the mozzarella into pieces and scatter across the top.

11. 11

    Bake for 30 minutes until the top is bubbling and golden, then rest for 10 minutes before slicing so the layers set.

• Sweating zucchini = no watery lasagna.
• Let it rest 10 min before slicing, cleaner cuts.