No-Noodle Zucchini Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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:
2 large zucchini |
1 tablespoon salt |
1 pound ground beef |
1 1/2 teaspoons ground black pepper |
1 small green bell pepper, diced |
1 onion, diced |
1 cup tomato paste |
1 (16 ounce) can tomato sauce |
1/4 cup red wine |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
hot water as needed |
1 egg |
1 (15 ounce) container low-fat ricotta cheese |
2 tablespoons chopped fresh parsley |
1 (16 ounce) package frozen chopped spinach, thawed and drained |
1 pound fresh mushrooms, sliced |
8 ounces shredded mozzarella cheese |
8 ounces grated parmesan cheese |
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.
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