This zucchini lasagna uses thin slices of zucchini instead of noodles; layers of rich meat sauce, spinach and mushrooms, and three cheeses make it irresistible.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
494 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.
Step 2
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
Step 3
To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
Step 4
Stir in tomato sauce, tomato paste, wine, basil, and oregano; add 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.
Step 5
Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
Step 6
Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
Step 7
Let lasagna stand 5 minutes before serving.
Step 8
Serve and enjoy!
Step 9
To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
Step 10
Spread parmesan evenly over the top; cover with foil.
Ingredients
1 egg
1 tablespoon salt
2 large zucchini
2 tablespoons chopped fresh parsley
1 onion, diced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
1 pound fresh mushrooms, sliced
1 pound ground beef
8 ounces shredded mozzarella cheese
1 (16 ounce) package frozen chopped spinach, thawed and drained
