Gluten Free Zucchini & Mushroom Lasagna

Ingredients

4 medium zucchinis cut in half and thinly sliced into flat planks
1 tablespoon olive oil
1 teaspoon salt

Meat Sauce:

2 tablespoons olive oil
1 yellow onion finely chopped
3 cloves garlic minced
8 oz crimini or white mushrooms sliced
2 lbs ground beef 80/20
1 24oz jar marinara sauce (I like Rao's brand)

Ricotta:

2 cups ricotta cheese I use dairy free Kite Hill ricotta
Zest of 1 small lemon
1/4 cup fresh basil chopped
1 large egg
1 tablespoon olive oil
1/2 teaspoon salt
freshly cracked black pepper

Assembly:

2 cups shredded mozzarella cheese optional
1 box gluten-free lasagna noodles I like Jovial or Capellos

Instructions

Directions
Preheat your oven to 375°F (190°C).
Place the sliced zucchini on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for about 15-20 minutes, or until the zucchini slices are tender and slightly browned around the edges. Remove from the oven and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened and fragrant, about 3-4 minutes.
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
Add the ground beef, breaking it up and cooking until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Season with salt. Let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
In a separate bowl, combine ricotta cheese, lemon zest, chopped basil, olive oil and the egg. Mix well until smooth. Season with salt and pepper to taste.
In a 9x13-inch baking dish, place about 1/4 cup meat sauce on the bottom to prevent sticking, spread in a thin layer on the bottom of the dish.
Place a layer of the lasagna noodles over the sauce, breaking them if needed to fit the dish. Then an even layer of meat sauce on top, about 1 1/2 cups (1/3 of the sauce). Then 1/3 of the ricotta mixture and top with 1/3 of the cooked zucchini in an even layer, about 15 pieces.
Repeat the layers two more times until everything has been used: noodles, meat sauce, ricotta mixture, and zucchini.
Sprinkle shredded cheese evenly over the top layer of meat sauce, if using.
Spray a piece of parchment paper with cooking spray and place over the lasagna. The add foil on top and tuck under the sides. Bake in the preheated oven for 40-45 minutes, or until the lasagna noodles are tender and the cheese is melted and bubbly. Remove the parchment and foil and bake for an additional 10 minutes, or until the cheese is golden brown.
Let the lasagna cool for a few minutes before slicing and serving. Enjoy!