1️⃣ Brown the Beef: In a skillet, brown the ground beef with the chopped onion until cooked through. Drain any excess fat. Stir in the spaghetti sauce and diced tomatoes. Simmer for 10-15 minutes.
2️⃣ Make the Ricotta Mixture: In a bowl, combine the ricotta cheese, eggs, oregano, and basil. Mix well.
3️⃣ Prepare the Zucchini: In a separate bowl, mix the grated zucchini with flour, salt, and pepper.
4️⃣ Assemble the Lasagna:
* Spread ½ to 1 cup of the meat sauce in the bottom of a baking dish.
* Arrange a layer of uncooked lasagna noodles over the sauce.
* Spread half of the ricotta mixture over the noodles.
* Top with ½ to 1 cup of the meat sauce.
* Add a layer of the zucchini mixture.
* Add another layer of uncooked lasagna noodles.
* Spread the remaining meat sauce over the noodles.
5️⃣ Top and Chill: Sprinkle the mozzarella cheese evenly over the top. Cover the dish with foil and let it set in the refrigerator overnight (this helps the noodles absorb moisture).
6️⃣ Bake: Preheat your oven to 350°F (175°C). Bake the covered lasagna for 50-60 minutes, or until the noodles are tender and the cheese is melted and bubbly
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