• Preheat the oven to 400 degrees.

For the zucchini:

• Add sliced zucchini to a strainer. Place the strainer in a large bowl to catch the water. Salt the zucchini and massage with your hands. Let the zucchini sit for 20 minutes while making the sauce.

For the sauce:

• In a large pot (you need to be able to add all the zucchini to it), add the oil, onion, garlic, ground meat, and sausage. Cook over medium high heat, breaking up the chicken until cooked through.
• Stir in the wine, balsamic vinegar, tomato paste, Italian seasoning, and sugar. Cook for 2 more minutes.
• Stir in the crushed tomatoes and marinara sauce.
• Reduce heat and cook for 10 to 15 minutes, stirring occasionally.

For the lasagna:

• Put the sliced zucchini in a dish towel and squeeze out the remaining liquid from the zucchini. Transfer the zucchini to the sauce. Repeat with the remaining zucchini. Stir to combine.
• Transfer half the zucchini mixture to a 9x13 inch baking dish. Place 6-10 spoonfuls of ricotta over the top. Sprinkle half of the Parmesan.
• Add the rest of the zucchini + sauce. Top with 6-8 more spoonfuls of ricotta and remaining parmesan.

  Note: If your zucchini was extra large or your pan is shallow, you may have too much zucchini filling. If that happens, simmer the leftovers in the pot until the zucchini is cooked. It's still great simmered on the stove!
• Top with shredded mozzarella.
• Bake for 30 minutes.
• Let cool for 10 minutes.​​