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# The meat sauce In a large pan, heat the oil over medium heat. Saute the onions for about 5 minutes. Add the ground beef and brown it, about 5 minutes. Add the spices and mix well. Stir in the tomatoes and let the sauce cook until it has reduced to a relatively dry sauce, about half an hour. This is important, as the zucchini will add moisture to the lasagna while baking and you do not want a soggy lasagna. If you need to save time, you can use tomato paste instead, about 1/2 of the amount of tomato puree. Season to taste. # The lasagna Slice the zucchini lengthwise into strips about 1/8 inch or 3 mm thick. In an oven-safe dish, use about a third of the zucchinis to form the first layer. The slices should overlap slightly. For 6 servings, you can use an 8 in by 8 in or a 26 cm by 16 cm baking dish. For 12 servings a 13 in by 9 in casserole works well. Add about half the meat sauce over the zucchini. Sprinkle on about a third of the mozzarella. Add another zucchini layer, then a meat layer and a mozzarella layer. We like to change the direction of the zucchini planks from one layer to another. Sprinkle on the remaining mozzarella and then add the parmesan. Bake until the lasagna is bubbling and the cheese has the desired color. We like the cheese to be brown and crisp, so we bake it for about 45 minutes. Remove from the oven and let sit 10 minutes before slicing and serving.
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