NO-NOODLE ZUCCHINI LASAGNA
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!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
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danish sajan
[email protected]This recipe is too expensive. I can't afford to make it.
Juhed Tajul
[email protected]I don't like zucchini. I don't think I'll like this recipe.
Cayden Hartmann
[email protected]This recipe looks a little complicated. I'm not sure if I have the skills to make it.
Md Rakib Hasan
[email protected]I'm not sure if I'll like this recipe, but I'm willing to try it.
Yojana Moncada
[email protected]This recipe is so creative. I've never thought of using zucchini noodles in lasagna before.
Lizzy Henderson
[email protected]I'm always looking for new and innovative lasagna recipes. This one looks like a winner.
Dial Bob
[email protected]This recipe is definitely going on my to-make list.
Sha G
[email protected]I can't wait to try this recipe. It looks so good!
The Real Bagface
[email protected]This recipe is a keeper!
Natalie H
[email protected]I would highly recommend this recipe to anyone looking for a healthy and delicious lasagna alternative.
Mfundo Mtshali
[email protected]This lasagna is a great option for a vegetarian or vegan meal.
Md nil
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
Gurbanmuhammet Niyazov
[email protected]This recipe is a great way to use up leftover zucchini.
Miri Belli
[email protected]I'm not a huge fan of zucchini, but this recipe changed my mind. The zucchini noodles were so delicious and flavorful.
Tamala McIver
[email protected]The only thing I would change about this recipe is to add a little more sauce. It was a little dry for my taste.
Nadia Imran
[email protected]The zucchini noodles held up really well in the lasagna. I was worried they would get mushy, but they stayed firm and cooked evenly.
Miruna Andreea
[email protected]This dish is a great way to sneak in some extra vegetables for my kids.
Mansurul Hoque
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal.
ramo Kevin
[email protected]This zucchini lasagna was a hit with my family! The zucchini noodles were a great substitute for traditional lasagna noodles, and the overall dish was light and flavorful.