No-Noodle Zucchini Lasagna

Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. It's perfect in the summer with 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!


Main Dishes · Pasta · Lasagna Recipes · Zucchini Lasagna Recipes


Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 35 mins
Additional Time: 5 mins
Servings: 8
Yield: 1 9x13-inch lasagna

Ingredients

Ingredients List

  • 2 large zucchini

  • 1 tablespoon salt

  • 1 pound ground beef

  • 1 ½ teaspoons ground black pepper

  • 1 small green bell pepper, diced

  • 1 onion, diced

  • 1 (16 ounce) can tomato sauce

  • 1 cup tomato paste

  • ¼ 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 the 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 ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.

  4. Stir in tomato sauce, tomato paste, wine, basil, and oregano; add 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.

  5. Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

  6. To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan evenly over the top; cover with foil.

  7. Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.

  8. Let lasagna stand 5 minutes before serving.

Cook's Note

The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen the baking time.


Nutrition Facts (per serving)

Nutrition Facts
494 Calories
27g Fat
23g Carbs
41g Protein


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