Measurements

• 3 large zucchinis
• 1 lb ground beef
• 1 medium onion
• 3 cloves garlic
• 2 cups tomato sauce
• 2 tbsp tomato paste
• 1 can
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 cup ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt to taste
• Black pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
• Set aside.
• In a large skillet over medium heat, cook the ground beef until browned.
• Drain any excess fat.
• Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
• Stir in the tomato sauce, tomato paste, diced tomatoes, basil, oregano, salt, and black pepper.
• Simmer for 10-15 minutes.
• In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese.
• Mix well.
• In a 9x13 inch baking dish, spread a thin layer of the meat sauce.
• Place a layer of zucchini slices over the sauce.
• Spread a layer of the ricotta cheese mixture over the zucchini slices.
• Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture.
• Repeat the layers until all ingredients are used, ending with a layer of meat sauce and a final layer of mozzarella cheese on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.