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Make the sauce for the meat:
The ground beef should be cooked in a large pan over medium heat until it has a browned appearance. Please remove any extra fat.
When the onion has reached the point where it is translucent, add the chopped onion and garlic to the pan and simmer.
Add the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper, and stir until everything is combined. As the sauce thickens, continue to simmer it for around 15–20 minutes while tossing it periodically.
To make the cheese mixture, prepare to:
Ricotta cheese, shredded mozzarella, Parmesan cheese, an egg, and parsley (if used) should be mixed together in a bowl after being combined. Combine thoroughly.
Putting together the Lasagna:
Arrange a thin layer of beef sauce in the bottom of a baking dish that is 9 inches by 13 inches.
Spread the sauce over the zucchini slices in layers.
Apply a bit of the cheese mixture on the zucchini and spread it evenly.
It is necessary to repeat the layers (meat sauce, zucchini, cheese combination) until all of the components have been used, including a layer of meat sauce as the final layer.
In the event that you so wish, sprinkle some extra shredded mozzarella cheese on top.
Prepare the baking dish by covering it with aluminium foil and placing it in an oven that has been preheated for thirty minutes.
Take off the aluminium foil and continue baking for another ten to fifteen minutes, or until the surface is bubbling and golden brown.
Before serving, let the lasagna to cool for about ten minutes so that it may become more solid.
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