No-Noodle Zucchini Lasagna

157 Reviews 21 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
a_cook
Recipe by  a_cook

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch baking dish

ADVERTISEMENT

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.

Share It

Reviews (157)

Rate This Recipe
WINDHORN
319

WINDHORN

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".

Lindsay.OGan
187

Lindsay.OGan

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!

Covingtc
135

Covingtc

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!

More Reviews

Similar Recipes

Lori's Spicy Chipotle Lasagna
(87)

Lori's Spicy Chipotle Lasagna

Sausage and Zucchini Lasagna
(33)

Sausage and Zucchini Lasagna

Zucchini Pizza Bake
(38)

Zucchini Pizza Bake

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach
(28)

Turkey Lasagna with Butternut Squash, Zucchini, and Spinach

Kim's Lasagna
(16)

Kim's Lasagna

Zucchini Lasagna With Beef and Sausage
(15)

Zucchini Lasagna With Beef and Sausage

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 494 cal
  • 25%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 41.3 g
  • 83%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 2200 mg
  • 88%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lori's Spicy Chipotle Lasagna

>

next recipe:

Eggless Zucchini Lasagna