No-Noodle Zucchini Lasagna

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Description

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!

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

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9×13-inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce
  4. cook ground beef and black pepper in a large skillet over medium-high heat
  5. stirring
  6. for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
  7. Stir in tomato sauce
  8. tomato paste
  9. wine
  10. basil
  11. and oregano; add a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes
  12. stirring frequently.
  13. Meanwhile
  14. stir ricotta
  15. egg
  16. and parsley together in a bowl until well combined.
  17. To assemble lasagna
  18. spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices
  19. 1/2 of the ricotta mixture
  20. all of the spinach
  21. followed by all of the mushrooms
  22. then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce
  23. zucchini slices
  24. ricotta mixture
  25. and mozzarella. Spread Parmesan evenly over the top; cover with foil.
  26. Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C)
  27. and bake an additional 15 minutes.
  28. Let lasagna stand 5 minutes before serving.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Servings: 8

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