Zucchini Lasagna with Beef Ragù & Ricotta

Ingredients

• 4 medium (784 g) zucchini, sliced lengthwise 1/8 inch (3mm) thick
• 1/2 tsp (3 g) fine sea salt
• 12 oz (340 g) ground beef, 95% lean
• 1 tbsp (15 ml) olive oil
• 4 garlic cloves, minced
• 1 tsp (1 g) dried oregano
• 2 cups (500 g) tomato passata (strained tomatoes)
• 1 cup (246 g) part-skim ricotta
• 1 (50 g) large egg
• 3/4 cup (85 g) part-skim mozzarella, shredded
• 1/4 cup (6 g) fresh basil leaves

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Method

1. Heat the oven to 400°F (200°C). Toss the zucchini ribbons with the salt in a colander, leave 15 minutes, then press dry between towels.
2. Brown the beef in the oil in a 12-inch (30cm) skillet over medium-high heat, 2 minutes untouched, until crusted, then break it up. Add the garlic and oregano for 30 seconds, then the passata, and simmer 8 minutes, until thick and the beef reaches 165°F (74°C).
3. Mix the ricotta with the egg. In an 8-inch (20cm) square dish, layer a third of the sauce, half the zucchini and half the ricotta; repeat, then top with the last of the sauce and the mozzarella.
4. Bake uncovered for 18 minutes, until bubbling and browned in spots. Rest 10 minutes so it cuts cleanly, then scatter the basil.