A delightful twist on a classic lasagna, featuring layers of zucchini, seasoned beef, and creamy cheese.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Greasing the dish ensures the casserole doesn't stick and makes cleanup easier.
Slice the zucchini into thin rounds and blanch them in boiling water for a few minutes, then drain and pat dry.
Patting the zucchini dry helps prevent the casserole from becoming watery.
In a skillet, cook the ground beef with chopped onion, minced garlic, basil, and oregano until browned.
Breaking up the beef as it cooks ensures even browning and a better texture.
Stir the tomato sauce into the beef mixture and let it simmer for a few minutes.
Simmering the sauce with the beef enhances the flavor.
In a bowl, mix ricotta cheese, egg, garlic powder, parsley, and half of the mozzarella cheese.
Mixing the cheese thoroughly ensures an even layer in the casserole.
Layer the zucchini slices in the bottom of the baking dish, followed by half of the cheese mixture, then half of the beef mixture. Repeat the layers.
Pressing down gently on each layer helps compact the casserole for even cooking.
Top with the remaining mozzarella and Parmesan cheese.
Adding the cheese last creates a golden, bubbly topping.
Bake uncovered for 40-45 minutes, then let it rest for a few minutes before serving.
Letting the casserole rest helps the layers set, making it easier to slice.
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