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Cheesy No-Noodle Zucchini Lasagna

by Rebecca September 4, 2019

“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!”

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Prep: 30 m Cook: 1 h Ready In 1 h 30 m

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Cheesy No-Noodle Zucchini Lasagna

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
  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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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