No-Noodle Zucchini Lasagna

Introduction

Craving comfort food but trying to keep it low-carb? This No-Noodle Zucchini Lasagna is the perfect solution! It replaces traditional pasta with zucchini slices, creating a flavorful, lighter alternative to the classic lasagna. Packed with rich beef, savory tomato sauce, and cheesy goodness, this dish is sure to satisfy your lasagna cravings without the carbs.

Why Make This Recipe

This No-Noodle Zucchini Lasagna is a healthy, low-carb twist on the beloved Italian dish. With layers of zucchini, seasoned ground beef, creamy ricotta cheese, and melted mozzarella, it delivers all the flavors of traditional lasagna without the pasta. It’s great for anyone looking for a lighter, yet equally delicious, comfort food option.

How to Make No-Noodle Zucchini Lasagna

Ingredients:

• 2 large zucchini
• 1 tablespoon salt
• 1 pound ground beef
• 1.5 teaspoons ground black pepper
• 1 small green bell pepper, diced
• 1 onion, diced
• 1 (16 ounce) can tomato sauce
• 1 cup tomato paste
• 0.25 cup red wine
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 3 tablespoons hot water, or as needed
• 1 (15 ounce) container low-fat ricotta cheese
• 1 egg
• 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

Directions:

1. Preheat your oven to 325°F (165°C) and grease a 9×13-inch baking pan.
2. Slice the zucchini lengthwise into thin strips. Sprinkle the slices with salt and set them aside in a colander to drain for about 10 minutes.
3. In a large skillet, cook the ground beef and black pepper over medium-high heat for about 5 minutes. Add the diced green bell pepper and onion, cooking until the meat is browned and no longer pink.
4. Add the tomato sauce, tomato paste, red wine, basil, and oregano to the skillet. If the sauce is too thick, add hot water to reach your desired consistency. Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes.
5. In a separate bowl, combine the ricotta cheese, egg, and parsley. Mix well until smooth.
6. Once the meat sauce is ready, it's time to assemble! Spread half of the meat sauce at the bottom of the greased pan. Add a layer of zucchini slices, then spread half of the ricotta mixture on top. Follow with the entire spinach and mushrooms, then half of the shredded mozzarella.
7. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
8. Sprinkle the grated Parmesan evenly over the top, then cover the pan with foil.
9. Bake for 45 minutes. After 45 minutes, remove the foil, increase the oven temperature to 350°F (175°C), and bake for an additional 15 minutes until bubbly and golden.
10. Allow the lasagna to rest for about 5 minutes before serving.

How to Serve No-Noodle Zucchini Lasagna

Serve this No-Noodle Zucchini Lasagna hot, garnished with a sprinkle of fresh basil or parsley if desired. It’s perfect on its own, but you can pair it with a light salad or a side of roasted vegetables for a complete meal.

How to Store No-Noodle Zucchini Lasagna

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for up to 2 months. Reheat in the microwave or oven until warmed through.

Tips to Make No-Noodle Zucchini Lasagna

• To avoid excess moisture from the zucchini, make sure to salt and drain the zucchini slices before assembling the lasagna.
• If you want to make this vegetarian, simply swap the ground beef for a plant-based meat substitute or extra vegetables like eggplant and bell peppers.
• For a creamier texture, you can mix some shredded mozzarella directly into the ricotta mixture.

Variation

Try adding layers of roasted red peppers, olives, or even a layer of sautéed spinach to give your lasagna an extra flavor boost.

FAQs

1. Can I make this ahead of time?
Yes! You can prepare the lasagna up to the point of baking, then cover and refrigerate it overnight. When ready to bake, simply cook as directed, adding a few extra minutes if needed.

2. How do I make this dish dairy-free?
To make it dairy-free, substitute the ricotta cheese with a plant-based ricotta, use dairy-free mozzarella, and skip the Parmesan or use a dairy-free version.

3. Can I freeze this lasagna?
Yes! Once fully baked and cooled, you can freeze the lasagna for up to 2 months. Just make sure to wrap it tightly in foil and plastic wrap before freezing. Reheat thoroughly when ready to serve.

Enjoy this low-carb, deliciously cheesy No-Noodle Zucchini Lasagna that’s as satisfying as it is healthy! 🍽️💚