No-Noodle Zucchini Lasagna

No-Noodle Zucchini Lasagna

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a_cook 1

"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!"

Ingredients

1 h 30 m {{adjustedServings}} servings 494 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 2200 mg
  • 88%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

204
  1. 249 Ratings

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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 ga...

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 350...

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 t...