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No-Noodle Zucchini Lasagna

4

0 min

No-Noodle Zucchini Lasagna

No-Noodle Zucchini Lasagna Photo 1

Time

0 min

Serving

8 persons

Calories

494

Rating

4.00★ (671)

Cuisine

Italian
Author: Victoria Buriak
Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. It's perfect in the summer with 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

  • zucchini: 2 piece
  • salt: 1 Tbsp
  • ground beef: 1 pound
  • ½ teaspoons ground black pepper: 1 piece
  • green bell pepper: 1 piece (diced)
  • onion: 1 piece (diced)
  • tomato sauce: 1 can (16 ounce can)
  • tomato paste: 1 cup
  • red wine: 0.25 cup
  • fresh basil: 2 Tbsp (chopped)
  • fresh oregano: 1 Tbsp (chopped)
  • hot water: 3 Tbsp (or as needed)
  • low-fat ricotta cheese: 1 container (15 ounce container)
  • egg: 1 piece
  • fresh parsley: 2 Tbsp (chopped)
  • frozen chopped spinach: 1 pack (16 ounce pack, drained)
  • mushrooms: 1 pound (sliced, fresh)
  • ounces shredded mozzarella cheese: 8 piece
  • ounces grated Parmesan cheese: 8 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.
    No-Noodle Zucchini Lasagna Photo 2
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. Dotdash Meredith Food Studios
    No-Noodle Zucchini Lasagna Photo 3
  3. To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink. Dotdash Meredith Food Studios
    No-Noodle Zucchini Lasagna Photo 4
  4. Stir in tomato sauce, tomato paste, wine, basil, 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, stirring frequently. Dotdash Meredith Food Studios
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  5. Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined. Dotdash Meredith Food Studios
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  6. To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Dotdash Meredith Food Studios
    No-Noodle Zucchini Lasagna Photo 7
  7. Spread parmesan evenly over the top; cover with foil. Dotdash Meredith Food Studios
    No-Noodle Zucchini Lasagna Photo 8
  8. Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
    No-Noodle Zucchini Lasagna Photo 9
  9. Let lasagna stand 5 minutes before serving. Dotdash Meredith Food Studios
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  10. Serve and enjoy! Dotdash Meredith Food Studios
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