Lasagna with Zucchini

Instructions:

1. Slice zucchini lengthwise into 3mm thick planks. Lay them on paper towels, sprinkle with 1 tbsp kosher salt, and let sit for 15 minutes. Note: This is the most important step for a dry Lasagna.
2. Pat zucchini dry with paper towels to remove brine. Toss with 1 tbsp olive oil and roast at 400°F (200°C) for 8-10 minutes until slightly softened.
3. Heat 1 tbsp olive oil in a skillet over medium high heat. Brown the ground beef until mahogany colored, draining excess fat.
4. Add diced onion and garlic, sautéing until translucent.
5. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer on low for 15 minutes until thickened.
6. Combine ricotta, beaten egg, Parmesan, chopped spinach, and salt in a bowl. Mix until fully emulsified.
7. Spread a layer of meat sauce in a 9x13 inch baking dish. Layer roasted zucchini planks, then the ricotta blend, repeating until all ingredients are used.
8. Top the Lasagna with shredded mozzarella and torn fresh basil.
9. Bake 40 mins until the cheese is bubbly and mahogany colored.