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1
Preheat the oven to 350u00b0F.
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2
Line two large baking sheets with parchment paper. Set aside.
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3
Use a mandolin or a sharp knife to slice the zucchini lengthwise into 1/8-inch ribbons. Arrange the zucchini ribbons in a single layer onto the baking sheet.
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4
Sprinkle the zucchini ribbons liberally with 1 1/2 tsp. salt, and allow to sit for 10-15 minutes for the salt to draw out excess moisture.
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5
Pat the zucchini with paper towels until it is very dry. Transfer the baking sheets to the middle rack of the preheated oven.
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6
Bake the zucchini ribbons for 25-30 minutes, until they look dry and slightly golden at the edges.
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7
Remove the baking sheets from the oven and allow to sit until the zucchini is cool enough to handle. While the zucchini bakes, prepare the meat sauce.
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8
Spray a 9-inch cast-iron skillet spray with nonstick cooking spray and then place over medium-high heat. Add the ground beef, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/2 tsp. garlic powder, and 3/4 tsp. Italian seasoning to the skillet. Cook the beef for 5-6 minutes, breaking it up with a spatula, until thoroughly browned.
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9
Drain the fat from the skillet. Return the skillet to the stove and turn down the heat to medium-low. Pour the marinara sauce over the meat and stir to combine. Simmer for 2-3 minutes. While the sauce simmers, prepare the cheese mixture.
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10
Place the ricotta, Parmesan, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/4 tsp. garlic powder, and 1/2 tsp. Italian seasoning in a large mixing bowl. Stir with a rubber spatula to thoroughly combine.
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11
Remove the skillet from the heat, and transfer most of the meat sauce to a separate bowl, leaving a scant 1/2 cup in the skillet. Place a single layer of zucchini noodles over the sauce. Drop about 1/3 of the ricotta mixture by spoonfuls over the noodles, and gently spread it into an even layer. Spoon 1/4 of the remaining meat sauce over the ricotta. Repeat the layering process two more times, ending with a final layer of zucchini ribbons, followed by the last 1/4 of the meat sauce. Sprinkle the shredded mozzarella in an even layer over the top of the lasagna.
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12
Bake the lasagna for 30-45 minutes on the middle rack of oven, until the cheese on top is golden-brown and the skillet is bubbling at the edges.
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13
Check to see that it is done. Remove from oven or add time as needed.
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14
Remove the skillet from the oven. Allow the lasagna to rest for at least 20 minutes before serving.
