No-Noodle Zucchini Lasagna Recipe

If you want a low-carb Italian dinner, zucchini lasagna is a great option. It's wonderful in the warmer months when you can use fresh herbs and vegetables from your garden, but it's also great in the colder months when you want something hearty. You won't even notice the absence of noodles.

No Noodle Zucchini Lasagna

Ingredients No-Noodle Zucchini Lasagna:

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound of ground beef

  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounces) can of 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 ounces) container of 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 No-Noodle Zucchini Lasagna:

Step 1: Preheat the oven to 325°F (165 degrees C). Grease a 9x13-inch baking dish.

Step 2: Cut the zucchini into extremely thin slices lengthwise. Sprinkle gently with salt and set aside in a colander to drain.

Step 3: Cook and stir ground beef and black pepper to make the meat sauce.

Step 4: 5 minutes in a big skillet over medium-high heat and add in your paper.

Step 5: Cook, stirring constantly until the meat is no longer pink.

Step 6: Combine tomato paste, tomato sauce, wine, basil, and oregano in a mixing bowl.

Step 7: If the sauce is excessively thick, add a small amount of hot water. Give it a good boil; reduce heat and simmer sauce for 20 minutes, stirring occasionally often.

Step 8: Meanwhile, in a mixing dish, combine the egg, ricotta, and parsley.

Step 9: To build the lasagna, spoon 1/2 of the meat sauce into the prepared pan. Then stack half of the zucchini pieces, half of the ricotta mixture, all of the spinach, all of the mushrooms, and half of the mozzarella cheese. Layer the leftover meat sauce, zucchini slices, ricotta mixture, and mozzarella on top. And spread.

Step 10: Cover with foil and sprinkle with Parmesan cheese.

Step 11: Bake for 45 minutes in the oven Remove the foil and bake for an additional 15 minutes at 350 degrees F (175 degrees C).

Step 12: Allow for 5 minutes before serving.


Note from cook’s table:

Putting together the lasagna the day before you plan to bake it is fine. Baking times may need to be adjusted.

Read More:

Nutrition Facts:

  • Calories: 494
  • Protein: 41.3g
  • Carbohydrates: 23.2g
  • Fat: 27.3g
  • Cholesterol: 117.7mg
  • Sodium: 2199.7mg

Post a Comment (0)
Previous Post Next Post