No-Noodle Zucchini Lasagna

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!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 494 Calories

Ingredients

• 1 egg
• 1 tablespoon salt
• 2 large zucchini
• 2 tablespoons chopped fresh parsley
• 1 onion, diced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 pound fresh mushrooms, sliced
• 1 pound ground beef
• 1 ½ teaspoons ground black pepper
• ¼ cup red wine
• 8 ounces shredded mozzarella cheese
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 8 ounces grated Parmesan cheese
• 1 small green bell pepper, diced
• 1 (16 ounce) can tomato sauce
• 1 cup tomato paste
• 3 tablespoons hot water, or as needed
• 1 (15 ounce) container low-fat ricotta cheese

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.

Step 2

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

Step 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.

Step 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.

Step 5

Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

Step 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. Spread Parmesan evenly over the top; cover with foil.

Step 7

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.

Step 8

Let lasagna stand 5 minutes before serving.