Zucchini Lasagna with Beef and Sausage

Cook and crumble ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat for about 10 minutes until the meat is browned and no longer pink. Drain any excess fat. Stir in basil, oregano, brown sugar, red pepper flakes, 1 teaspoon of salt, black pepper, tomatoes, and tomato paste. Bring the mixture to a boil, then reduce heat and let the sauce simmer for 30 minutes, stirring occasionally.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

In a bowl, combine eggs, ricotta cheese, 1 cup of Parmesan, parsley, and 1 teaspoon of salt. Mix thoroughly. Cut the zucchini into long strips resembling lasagna noodles, peeling off alternating strips of skin. Discard the seedy middle part of the zucchini.

Layer 1/3 of the zucchini strips in the prepared baking dish, filling any gaps with smaller pieces. Spread half of the ricotta mixture over the zucchini, followed by 1 cup of mozzarella cheese, and then 1/3 of the meat sauce. Repeat this layering process once more. For the final layer, top with the remaining zucchini strips, the rest of the meat sauce, and sprinkle 2 tablespoons of Parmesan cheese over the top.

Bake the lasagna in the preheated oven for about 1 hour, until bubbling and golden brown on top. If the top is browning too quickly, cover with aluminum foil for the last 15 minutes. After removing from the oven, sprinkle the remaining 1 cup of mozzarella cheese on top and return to the oven for 5-10 minutes, until the cheese melts. Let the lasagna sit for 10 minutes before serving.