10ozfrozen spinachthawed and with all liquid squeezed out
2 1/2cupsmozzarella cheese
Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
Thinly slice the zucchini into 1/8th inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the spaghetti sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
Assemble the zucchini lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with any remaining mozzarella cheese. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
Remove the lasagna from the oven and rest for 10 minutes before serving.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 1 week. Ensure the lasagna has been cooled to room temperature first to ensure it does not sweat. TO FREEZE: Place the lasagna in a shallow container and store it in the freezer for up to 6 months. TO REHEAT: Either microwave for 1-2 minutes or reheat in a preheated oven until warm and the cheese is bubbling.