8ouncesshredded mozzarellaIf you want to go the extra mile, buy a log of mozzarella and shred it yourself. It will make a difference but it will also be an arm workout😉
1ballfresh mozzarellasliced into thin rounds
1poundricotta
2egg yolks
1/4 teaspoonblack pepper
1jar(15.5 ounces) marinara sauceI use Raos
1poundground sausage or any ground meat, beef, lamb, chicken and/or turkey (See NOTES below)
3zucchinis, medium-sized washed, dried, ends trimmed, sliced thin lengthwise with a mandolin, I used the 3mm blade, you can also hand slice
2tablespoonsolive oil
pinchof kosher salt and black pepper for the zucchini
1/4cupParmesan
1/4cupbasil leaveswashed, dried, and rough chopped, divided
red pepper flakesoptional
Instructions
Preparing the Lasagna Ingredients
Place ricotta, egg yolks, basil, and black pepper in a medium sized bowl. Mix ingredients together until combined.
Place ground sausage in a large heated non stick pan over medium-high heat. No oil needed in the pan because of the fat content of the sausage. Cook sausage until cooked through using a spatula to break up the meat and mix it around in the pan, cook approximately 5 minutes. Once the meat is cooked through, add the marinara sauce and 2 tablespoons of the chopped basil. Turn heat down to medium-low and simmer the meat for an additional 2 minutes, total cooking time is 7 minutes.
Preheat grill to medium high heat. Season zucchini with olive oil, kosher salt and black pepper. Use your hands or tongs to fully coat the zucchini. Once grill is preheated, spray it and then transfer the zucchini slices to the grill. Cook for 3 minutes on one side and then flip slices and cook for an additional 2 minutes. Total cooking time is 5 minutes. NOTE: If you hand slice the zucchini cooking time will probably be longer because your slices, most likely, will be a bit thicker.
Lasagne Assembly
Place approximately 1 heaping cup of meat sauce in the baking dish (I used an 11” x 7” pan) and spread the meat sauce so it nearly covers the bottom of the dish.
Next add zucchini strips to fully cover the meat sauce (approximately 8 zucchini slices).
Followed by 2/3 cup of the ricotta and lastly 3/4 heaping cup of the shredded mozzarella. Repeat two more times.
For the last layer, add fresh mozzarella slices and parmesan (if desired) on top of the shredded mozzarella. Or if you prefer, you can finish the lasagna with the last layer of shredded mozzarella and add parmesan (if desired) and omit the fresh mozzarella. Cover lasagna with foil.
Cooking the Lasagne
Place baking dish in a preheated 350 degree oven on the middle rack and cook, covered for 40-45 minutes.
Then remove foil and bake for an additional 15 minutes to brown the top of the lasagna. If the lasagna needs some help browning, place it under the broiler for a few minutes but keep an eye on it! Total cooking time is approximately 1 hour.
Let lasagna rest for 15 minutes before serving. Then dive in!
Notes
Not all chorizo is gluten free, so be sure to confirm that the chorizo you are buying is gluten free or use beef, chicken or turkey instead!Keep in mind the meat and zucchini are already pre-cooked so the cooking time is to have all of the cheeses melt and the flavors meld together.The quantities of cheese are approximations. Use more or less according to how "cheesy" you want the lasagne to be.Reheating Instructions:To reheat individual pieces, I feel the best way is to microwave them. Place lasagna on a plate, cover with a paper towel to avoid splattering, and microwave for 1 minute. If the lasagne isn't hot enough, continue cooking in 20 second increments. To reheat a larger portion in the baking dish, take lasagna out of refrigerator and let come to room temperature. Then cover with foil and place in a preheated 350 degree oven, for 20-25 minutes or until lasagne is hot.