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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Anik Ahmed
[email protected]This recipe is a waste of time. It didn't turn out well.
Lutfa Zubayer
[email protected]This recipe is too expensive. I can't afford all the ingredients.
Shelley Carrow
[email protected]I'm not a big fan of zucchini. I don't think I'll like this recipe.
bucky maxwell
[email protected]This recipe seems a bit complicated. I'm not sure if I have all the ingredients.
Basem Hussein باسم حسين
[email protected]I'm not sure about this recipe. I've never made lasagna with zucchini noodles before.
Eva Ruik
[email protected]This recipe looks delicious. I'm going to make it tonight!
Cozetta Gunn
[email protected]I can't wait to try this recipe!
Ram Ji
[email protected]This is my new favorite lasagna recipe.
Unaixa Khan
[email protected]I made this lasagna for a party and it was a big hit!
King Bukhari
[email protected]This lasagna is a great way to sneak in some extra veggies for my kids.
Kedembittle Aychluhem
[email protected]I love the combination of flavors in this lasagna.
Waseem Rafeeq G
[email protected]This is a great recipe for a vegetarian lasagna.
Oluwa Loni
[email protected]This lasagna is so delicious and flavorful. I will definitely be making it again.
Gaurati Rai
[email protected]I love this recipe! It's a great way to use up zucchini from my garden.
Md Hasanseikh
[email protected]This was my first time making zucchini lasagna and it turned out great! I followed the recipe exactly and it was easy to follow.
Kian Rojonan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The zucchini noodles are a great way to get your veggies in.
Esther Rosas
[email protected]This is a great recipe for a healthy and delicious lasagna. I love that it uses zucchini noodles instead of traditional lasagna noodles.
Skelzen Ibrahimi
[email protected]I made this recipe last night and it was delicious! I used a mandoline to slice the zucchini, which made it really easy. The ricotta cheese and mozzarella cheese melted perfectly together.
Bishesh Paswan
[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.