This zucchini lasagna is a great alternative for those that perhaps are not in the mood for pasta but are still looking for the great flavors a lasagna has to offer.
Preheat the oven to 375F.
Lightly grease a 9x13-inch baking dish with olive oil.
Wash the zucchini, cut off the ends then cut into 1/4 inch strips. Set aside.
Using large shallow saucepan put 2-inches of water and bring to a rolling boil then drop the zucchini slices into the water and cook for 5 minutes. Shut off. Drain the water and set aside.
Heat the olive oil in a frying pan over medium-high heat. Add the onions and cook for a few minutes until translucent and tender.
Add the garlic and cook one minute.
Add the diced tomato and cook for 5 minutes.
Add the ground beef and cook breaking apart until no pink remains. Using lean beef means there should be very little fat if any coming off the meat when it is cooked.
When the beef is brown add the tomato paste. Add the water just a little bit at a time to get a nice consistency to the sauce. You may not use it all or you may need more. It will depend on the size of the fresh tomatoes you used and how juicy they were.
Add the oregano, basil, thyme, pepper and salt. Do a taste test and adjust seasons to suit you. Simmer for five minutes then shut off and set aside.
Beat the egg in a medium size bowl. Stir in the flour and ricotta cheese. Stir in half of the shredded mozzarella cheese.
To assemble put a layer of zucchini on the bottom.
Next put the sauce.
Next put another layer of zucchini.
Next put the cheese mixture layer.
Next top with a zucchini layer.
Reserve the rest of the cheese for later.
Place into the preheated oven and bake for 30 minutes uncovered.
Sprinkle the remaining shredded cheese on top and bake for 10 more minutes.
Remove from the oven and let set 10 minutes before cutting.
Garnish with fresh herbs if you have some and wish to do so.