No-Noodle Zucchini Lasagna
A healthy, low-carb twist on classic lasagna using zucchini instead of pasta, layered with beef, tomato sauce, and cheese.
Ingredients
Vegetables
- 2 large zucchini Sliced lengthwise into thin strips
- 1 small green bell pepper, diced
- 1 medium onion, diced
- 1 16 ounce package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
Meat
- 1 pound ground beef Use lean ground beef for a healthier option
Sauce
- 1 can tomato sauce 16 ounce
- 1 cup tomato paste
- 0.25 cup red wine Optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons hot water As needed to adjust sauce consistency
Cheeses
- 1 15 ounce container low-fat ricotta cheese
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Seasoning
- 1 tablespoon salt For salting zucchini
- 1.5 teaspoons ground black pepper For flavor
- 2 tablespoons chopped fresh parsley For mixing with ricotta
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking pan.
- 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.
- 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.
Cooking
- 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.
Mixing cheese
- In a separate bowl, combine the ricotta cheese, egg, and parsley. Mix well until smooth.
Assembly
- 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.
- Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
- Sprinkle the grated Parmesan evenly over the top, then cover the pan with foil.
Baking
- 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.
- Allow the lasagna to rest for about 5 minutes before serving.
Notes
To avoid excess moisture from the zucchini, salt and drain the zucchini slices before assembling the lasagna. For a creamier texture, mix some shredded mozzarella directly into the ricotta mixture. Variation: Try adding layers of roasted red peppers, olives, or sautéed spinach.