Low-Carb Zucchini Lasagna.

Time: Allow approximately 110 minutes total, including preparation, salting and roasting the zucchini, cooking the sauce, assembling, baking, and a 15-minute rest. Active time is approximately 35–40 minutes; prepare the sauce while the zucchini salts and roasts.

1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper rated for this temperature. Brush the baking dish with ½ tsp of the avocado oil.
2. Using a sharp knife or a mandoline with its hand guard, slice the trimmed zucchini lengthwise into broad sheets approximately ⅛ inch (3 mm) thick. Do not cut into julienne strips.
3. Arrange the slices on clean kitchen towels or paper towels. Sprinkle both sides with a total of ½ tsp salt and let stand for 10 minutes. Blot thoroughly to remove released moisture; do not rinse.
4. Arrange the zucchini in a single layer on the baking sheets. Roast for 12–15 minutes, until flexible and slightly dried on the surface. Blot away any remaining moisture. Reduce the oven temperature to 375°F (190°C).
5. Meanwhile, heat the remaining 1½ tsp avocado oil in a large skillet over medium-high heat. Add the beef and cook for 6–8 minutes, breaking it into small pieces, until browned. Add the garlic and cook for 30 seconds.
6. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, black pepper, and remaining ¼ tsp salt. Simmer uncovered over medium-low heat for 15–20 minutes, stirring occasionally, until thick with no watery liquid pooling around the meat. Remove from the heat and stir in half the basil.
7. In a bowl, mix the ricotta, egg, and remaining basil until evenly combined. Divide this filling into two equal portions.
8. Divide the roasted zucchini into three groups, each sufficient to cover the baking dish with a slight overlap. Use shorter pieces to fill gaps. Reserve ¼ cup of the meat sauce for the bottom of the dish, then divide the remaining sauce into three equal portions.
9. Spread the reserved ¼ cup sauce over the bottom of the dish. Add the first group of zucchini, half the ricotta filling, and the first portion of sauce. Repeat with the second group of zucchini, the remaining ricotta, and the second portion of sauce. Finish with the last group of zucchini and the final portion of sauce. Scatter all the mozzarella evenly over the top.
10. Place the dish on a rimmed baking sheet to catch any drips. Bake uncovered at 375°F (190°C) for approximately 30–40 minutes, until the edges are bubbling, the cheese is lightly golden, and the center reaches 165°F (74°C). Begin checking at 30 minutes and continue baking as needed.
11. Let rest for 15 minutes before cutting into 4 equal portions. Use a wide spatula to lift and serve each portion.

Tips

• Choose firm zucchini of similar size. Weigh after trimming and keep the slices approximately the same thickness for even cooking.
• Salting, blotting, and roasting reduce excess moisture. Keep the slices in a single layer when roasting; use additional baking sheets or batches if needed.
• Use low-moisture mozzarella rather than fresh mozzarella packed in liquid.
• If the cheese browns before the center reaches 165°F (74°C), cover loosely with foil and continue baking.
• Check the center temperature without touching the bottom of the dish with the thermometer probe.
• Zucchini lasagna has a tender texture and may release a little liquid even after resting. Lift portions carefully rather than expecting the firm structure of pasta-based lasagna.