Lazy Lasagna Recipe

Prep: Preheat oven to 350℉.
Ricotta Mixture: In a medium sized mixing bowl, combine 10 ounces ricotta cheese, 1 egg, 1 tablespoon Italian seasoning, 1 teaspoon lemon juice and 1/2 teaspoon kosher salt. Set aside.
Boil Noodles: Bring a large pot to boil and cook broken lasagna noodles al dente, drain and set aside (toss in a little olive oil so they don't stick together).
Brown Meat: Meanwhile, bring a large cast iron skillet to medium-high heat. Add 1 pound lean ground beef OR sweet Italian sausage and move around pan, breaking it up as you go, until it is fully cooked. Drain excess grease.
Combine: Add onion and 2 teaspoons garlic. Move around pan until garlic becomes fragrant and onions starts to soften, approx. 2 minutes. Add zucchini, 32 ounces marinara sauce, ¼ cup fresh basil, 2 teaspoons dried oregano, ¼ teaspoon ground black pepper and the remaining 1/2 teaspoon kosher salt. Stir to combine. Add in cooked lasagna noodles and stir to combine.
Cheese Topping + Bake: Take the ricotta cheese mixture and use a spoon to create little "pockets" and add spoonfuls of ricotta cheese. Top with shredded mozzarella cheese. Cover loosely with foil and place in the oven for 20 minutes or until nice and bubbly.
Serve: Feel free to remove the foil for the last 5 minutes. Remove from oven and serve with additional fresh basil and grated parmesan cheese.