No-Noodle Zucchini Lasagna

  • Recipe By
  • Published Oct 4th
  • Ready In1h 30m
  • Servings8
  • Calories494
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!

No-Noodle Zucchini Lasagna Ingredients

The following are the ingredients needed to make delicious No-Noodle Zucchini Lasagna for 8 servings:

  • 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

No-Noodle Zucchini Lasagna Cooking Instructions

  • Prep30m
  • Cook1h
  • Ready In1h 30m

To cook No-Noodle Zucchini Lasagna, you need about 30 minutes of preparation time. The time needed to cook this No-Noodle Zucchini Lasagna is about 1 hour , and you can serve your No-Noodle Zucchini Lasagna within 1 hour 30 minutes . The following are the steps to cook No-Noodle Zucchini Lasagna easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
  2. 2 Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. 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. 4 Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. 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. 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.

Notes

  • Cook's Note
  • The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 494 calories; 27.3 grams of fat; 23.2 grams of carbohydrates; 41.3 grams of protein; 118 milligrams of cholesterol; 2200 milligrams of sodium.

  1. Feb 1st 2014

    I made my own sauce. (Their recipe is questionable: who doesn't cook the onions until soft in olive oil before adding the meat, and why no garlic?? What's with the green pepper? This isn't c ...

  2. Jan 7th 2013

    FANTASTIC! It will not be watery at all as some have mentioned, as long as you follow the tips below.Changes I made:1. Omitted Green Pepper2. Used dried basil (2 tsp.) instead of fresh3 ...

  3. May 25th 2011

    This deserves 5 stars. I'm sure it would be just as wonderful made according to directions. However, I do have to admit I did change mine a bit... Took the advice of another reviewer & ...

  4. Nov 17th 2010

    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 ...

  5. Jul 22nd 2009

    I too was a bit skeptical bout this recipe but my mom said its good try it, my kids loved it! Also for all of you that were talking bout the extra water, my mom told me to add some rice to ...

  6. Sep 23rd 2008

    This recipe was excellent, and we will definitely make it more often. I used the slicing side of a cheese grater to get really thin slices of the zucchini, and then after salting and drainin ...

  7. Aug 22nd 2008

    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 ser ...

  8. Aug 14th 2008

    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 o ...

  9. Aug 12th 2008

    This dish is delicious! I was surprised it didn't call for a little garlic (which I added 2 tbls), otherwise I think it would have been a little tasteless! The leftovers are even better th ...