No-Noodle Zucchini Lasagna Recipe

No-Noodle Zucchini Lasagna Recipes

  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins


Original recipe makes 1 - 9x13 inch baking dish
  •  2 large zucchini
  •  1 tablespoon salt
  •  1 pound ground beef
  •  1 1/2 teaspoons ground black pepper
  •  1 small green bell pepper, diced
  •  1 onion, diced
  •  1 cup tomato paste
  •  1 (16 ounce) can tomato sauce
  •  1/4 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

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 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 sauce is too thick. Bring to a boil; reduce heat and simmer 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.

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