Name: No-Noodle Zucchini Lasagna recipe
Ingredients: 2 large zucchini;1 tablespoon salt;1 pound ground beef;1 ½ teaspoons ground black pepper;1 small green bell pepper, diced;1 onion, diced;1 cup tomato paste;1 (16 ounce) can tomato sauce;¼ cup red wine;2 tablespoons chopped fresh basil;1 tablespoon chopped fresh oregano;hot water as needed;1 egg;1 (15 ounce) container low-fat ricotta cheese;2 tablespoons chopped fresh parsley;1 (16 ounce) package frozen chopped spinach, thawed and drained;1 pound fresh mushrooms, sliced;8 ounces shredded mozzarella cheese;8 ounces grated Parmesan cheese

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Ingredients

2 large zucchini 1 tablespoon salt 1 pound ground beef 1 ½ teaspoons ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 1 (16 ounce) can tomato sauce ¼ cup red wine 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano hot water as needed 1 egg 1 (15 ounce) container low-fat ricotta cheese 2 tablespoons chopped fresh parsley 1 (16 ounce) package frozen chopped spinach, thawed and drained 1 pound fresh mushrooms, sliced 8 ounces shredded mozzarella cheese 8 ounces grated Parmesan cheese

Nutrition Info

494 calories carbohydrate: 23.2 g cholesterol: 117.7 mg fat: 27.3 g fiber: 5.8 g protein: 41.3 g saturatedFat: 14.2 g servingSize: - sodium: 2199.7 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt, set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion, cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil, reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top, cover with foil.
Bake for 45 minutes. Remove foil, raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Recipe Yield

1 - 9x13 inch baking dish

Recipe Note

Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Alternatives to this recipe

No-Noodle Zucchini Lasagna