“Looking for a low-carb dinner satisfies your Italian food craving? Look no further! This Cheesy No-Noodle Zucchini 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!”
Prep: 30 m Cook: 1 h Ready In 1 h 30 m
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To make this Cheesy No-Noodle Zucchini Lasagna, You’ll need the following Ingredients:
Ingredients:
1 tablespoon salt
1 pound ground beef
2 large zucchini
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1/4 cup red wine
1 onion, diced
1 cup tomato paste
2 tablespoons chopped fresh basil
1 (16 ounces) can tomato sauce
1 tablespoon chopped fresh oregano
Hot water as needed
1 egg
1 (15 ounces) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounces) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Directions:
1. Preheat 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, 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 the sauce is too thick. Bring to a boil; reduce heat and simmer the sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. 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.
6. 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
CHEESY NO-NOODLE ZUCCHINI LASAGNA
Cheesy No-Noodle Zucchini Lasagna
"Looking for a low-carb dinner satisfies your Italian food craving? Look no further! This Cheesy No-Noodle Zucchini 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!"
- 1 tbsp salt
- 1 pound ground beef
- 2 large zucchini
- 1 1/2 tsp ground black pepper
- 1 small green bell pepper, diced
- 1/4 cup red wine
- 1 onion, diced
- 1 cup tomato paste
- 2 tbsp chopped fresh basil
- 1 (16 ounces) can tomato sauce
- 1 tbsp chopped fresh oregano
- Hot water as needed
- 1 egg
- 1 (15 ounces) container low-fat ricotta cheese
- 2 tbsp chopped fresh parsley
- 1 (16 ounces) 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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Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 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 the sauce is too thick. Bring to a boil; reduce heat and simmer the 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.
