Ingredients

The following ingredients have 4 Servings
  • 1 lb lean ground beef
  • 1 tablespoon Olive oil
  • 1 large Onion (Chopped)
  • 1 tablespoon Garlic (Minced)
  • 2 Bay leaves
  • 1/2 teaspoon Fennel (Crushed )
  • 1 teaspoon Oregano
  • 1/2 cup Fresh Basil (chopped (divided))
  • 1/2 cup Parsley (chopped (divided))
  • 1/2 teaspoon Paprika
  • 28 ounces crushed tomatoes ((1 can))
  • 2 tablespoon tomato paste
  • 1 cup Ricotta ((drain extra liquid))
  • 1 Egg
  • 2 large Zucchini
  • 1.5 Cup Shredded Mozzarella
  • 1/2 cup Parmesan Cheese

Instruction

  • Start with making the sauce. Heat a large, heavy skillet over medium heat. Add oil to the pan.
  • When the oil is medium hot, add chopped onion and saute until it is softened approx. 2 minutes. Add minced garlic, saute for 30 seconds. Then add ground beef. Break up large chunks of meat with a spatula and cook until it is no longer pink.
  • Add bay leaf, fennel, oregano, paprika, chopped basil, and parsley. (Reserve 1 tablespoon each of basil and parsley for ricotta mixture). Stir well. Add Crushed tomatoes, Tomato paste. Mix well and let it cook on medium heat for 5 minutes.
  • Cover and let the beef mixture cook on low heat for another 15-20 minutes.
  • While the sauce is simmering, mix ricotta cheese, egg, chopped basil, parsley (reserved while making the sauce), a big pinch of salt, and pepper in a bowl. Set aside.
  • Using a mandolin - slice zucchini length wise into thin strips. Put the zucchini slices in a bowl. Sprinkle 1 teaspoon of salt, toss gently, and let it rest for 10 minutes.
  • Drain liquid from the bowl. Place zucchini slices on a clean kitchen towel in single layer. Place another towel on top and press gently to soak all the remaining liquids. Repeat with remaining Zucchini slices.
  • Preheat oven to 375 F degrees. Prepare an 8 x 8-inch deep baking dish.