Description
No-Noodle Zucchini Lasagna is a delicious, low-carb twist on the classic Italian dish. This recipe swaps traditional pasta for thin slices of zucchini, layered with a hearty meat sauce, creamy ricotta, and melted cheese. Perfect for family dinners or meal prep, this dish is packed with flavor and freshness, making it a wholesome and satisfying option for everyone!
Ingredients
Scale
- 2 large zucchini, sliced lengthwise
- 1 tablespoon salt
- 1 pound ground beef
- 1½ teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 16 ounces 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)
- 15 ounces low-fat ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 16 ounces frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Instructions
- Preheat your oven to 325°F (165°C) and grease a deep 9×13-inch baking pan.
- Slice zucchini lengthwise into very thin strips, about ⅛ inch thick. Sprinkle both sides with salt and place the slices in a colander to drain for 20-30 minutes. Pat them dry with paper towels to remove excess moisture.
- In a large skillet, cook the ground beef with black pepper over medium-high heat for 5 minutes, breaking it apart as it cooks. Add diced green bell pepper and onion, and sauté until the beef is browned and the vegetables are tender.
- Stir in tomato sauce, tomato paste, red wine, fresh basil, and oregano. Add hot water if the sauce is too thick. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- In a medium bowl, mix ricotta cheese, egg, and parsley until smooth. Set aside.
- Begin assembling the lasagna in the prepared pan. Spread half of the meat sauce on the bottom of the pan. Add a layer of zucchini slices, followed by half of the ricotta mixture.
- Spread all of the spinach and mushrooms over the ricotta layer, then sprinkle half of the shredded mozzarella cheese on top. Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
- Sprinkle grated Parmesan cheese evenly over the top layer. Cover the pan with foil.
- Bake in the preheated oven for 45 minutes. Remove the foil, increase the oven temperature to 350°F (175°C), and bake for another 15 minutes until the cheese is melted and golden brown.
- Let the lasagna cool for 5-10 minutes before slicing and serving.
Notes
- Prevent Wateriness: Salting and patting the zucchini slices dry is essential to avoid excess liquid in the lasagna.
- Vegetarian Option: Omit the ground beef and double the spinach or mushrooms for a vegetarian version.
- Make Ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. Bake when ready to serve.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing Tip: This lasagna freezes well. Assemble it, wrap tightly, and freeze for up to 3 months. Bake directly from frozen at 350°F (175°C) for about 1 hour.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian