READY IN 1½ hrs

No-Noodle Zucchini Lasagna

Read Reviews (116)

"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!" — a_cook

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
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.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
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.
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.

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".

—WINDHORN

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Most Helpful Critical Review

Jan 14, 2013

This recipe didn't turn out as well as I hoped.

—NghtSkyyStarz

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146 Ratings

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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!

—Lindsay.OGan

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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!

—Covingtc

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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!

—Mary

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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.

—mamalove

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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!

—stcroix

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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.

—ZENUJ

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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.

Nutritional Information

No-Noodle Zucchini Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 494
Calories from Fat: 245

% Daily Value *
Total Fat 27.3g 42 %
** Saturated Fat 14.2g 71 %
** Cholesterol 121mg 40 %
Sodium 2200mg 88 %
Potassium 1418mg 40 %
Total Carbohydrates 23.2g 7 %
** Dietary Fiber 5.8g 23 %
Protein 41.3g 83 %
** Sugars 10.6g
Vitamin A 162 %
Vitamin C 66 %
Calcium 101 %
** Iron 51 %
** Thiamin 30 %
** Niacin 116 %
** Vitamin B6 41 %
Magnesium 44 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.