No-Noodle Zucchini Lasagna Recipe - Allrecipes.com
No-Noodle Zucchini Lasagna Recipe
  • READY IN hrs

No-Noodle Zucchini Lasagna

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baking dish Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2008

I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add any water to the sauce. The zucchini will add the moisture you need. I also add a clove or two of garlic minced, with the onion to the sauce. Great with Italian sausage instead of ground beef. If you like this recipe, check out "Low Carb Luxury.Com".

 
Most Helpful Critical Review
Mar 12, 2014

I made my own sauce. (Their recipe is questionable: who doesn't cook the onions until soft in olive oil before adding the meat, and why no garlic?? What's with the green pepper? This isn't chili. Why sauce and paste? How about good Redpack crushed tomatoes?) I did use salted zucchini, but I didn't add the spinach or mushrooms, because I didn't have them on hand. BUT..key points: the spinach is sure to be watery as they prepare it. Try using a bag of frozen spinach, and cook it in a bowl in the microwave WITHOUT any added water. The sliced mushrooms are going to be slithery and wet if not cooked first. Use a skillet with 1T olive oil and 2T butter over fairly high heat: they will exude their moisture and then brown nicely. Next time, I'm going to sear each side of the zucchini slices in olive oil after salting and before assembling.

 
Nov 19, 2010

I've never made this specific recipe, but I do regularly make zuchinni no noodle lasagna, and it is great. My tip for moisture reduction - salt your zuchinni slices, then put in the oven at 350F for about 10 minutes (start to turn brown). Pull them out, pat with paper towels, leave on paper towels until ready to put in lasagna. This removes almost all of the water from them. Personally, I like to let the juices from my meat add moisture to my lasagna rather than the veggies juice, so that's why I really drain them well. very good, very healthy!

 
Aug 22, 2008

This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra thick though because once cooked, the veggies give a lot of juice. The best solution is to serve the dish with a good bread to sop up the juice! Great dish for large group, or for reheating during the week in a busy household. It gets better every meal because the flavors continue to meld. Just serve it with a different side each night like green beans, salad. Excellent dish!

 
Aug 12, 2008

This dish is delicious! I was surprised it didn't call for a little garlic (which I added 2 tbls), otherwise I think it would have been a little tasteless! The leftovers are even better the next day...just like the traditional lasagna!

 
Jul 23, 2009

I too was a bit skeptical bout this recipe but my mom said its good try it, my kids loved it! Also for all of you that were talking bout the extra water, my mom told me to add some rice to the bottom of the pan, so i put in like 2-3 handfulls in the bottom and it soaked up all that extra water! workd great! try it! this recipe is a keeper!! I also skipped the salt on the zucchini, and used reg. ragu sauce to save time.

 
Sep 23, 2008

This recipe was excellent, and we will definitely make it more often. I used the slicing side of a cheese grater to get really thin slices of the zucchini, and then after salting and draining them I blotted them with a paper towel. As others suggested, I also left out the water from the sauce, and had no problems with too much moisture in the lasagna. I also followed the suggestion to put garlic into the sauce, along with a bit of salt and triple the basil (we had a lot of fresh basil to use). I thought the frozen spinach was strong, so I might try fresh spinach next time. We loved the result!

 
Aug 30, 2008

Haven't made this; however I've used mandelion sliced zucchini as a pasta substitute many times. Salting zucchini and putting in a colander pulls the water out.

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 2200 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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