No-Noodle Zucchini Lasagna Recipe
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No-Noodle Zucchini Lasagna

By: a_cook  
"Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your 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!"

Rating: This weblink has been rated 31 times with an average star rating of 4.7 Read Reviews (27)

Rate/Review | 1,782 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch baking dish
 

Ingredients

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can 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 ounce) container low-fat ricotta cheese
  • 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 oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding 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.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Footnotes

  • Cook's Note
  • The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 494 | Total Fat: 27.3g | Cholesterol: 121mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2008 by WINDHORN 
I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2008 by Mary 
This dish is delicious! I was surprised it didn't call for a little garlic (which I added 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2008 by Covingtc 
This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by stcroix 
This recipe was excellent, and we will definitely make it more often. I used the slicing side... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by ZENUJ 
Haven't made this; however I've used mandelion sliced zucchini as a pasta substitute many... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2009 by mamalove 
I too was a bit skeptical bout this recipe but my mom said its good try it, my kids loved it! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2008 by yellopokey 
The only reason I give this 4 stars is because the prep time was quite a bit. Not something... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2008 by TexJess 
Received rave reviews at a dinner party. As many warned, it was very watery and I had to drain... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by RASHAL 
We are on a low-carb diet and really enjoyed this dish. The tomato-meat sauce is very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2008 by Sonya 
I wasn't to sure about using zucchini in lasagna but was very pleased with how this turned... MORE

 
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