Description
Enjoy all the comforting flavors of classic lasagna without the carbs! This Easy No-Noodle Zucchini Lasagna layers tender zucchini slices, rich meat sauce, creamy ricotta, and gooey cheese for a low-carb, keto-friendly dinner that’s as delicious as it is nutritious.
Ingredients
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ 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 fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons hot water
- 15 ounces low-fat ricotta cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 16 ounces frozen spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Instructions
- Prepare the Zucchini:
- Preheat oven to 325°F (165°C). Grease a deep 9×13-inch baking dish.
- Slice zucchini lengthwise into thin strips. Use a mandoline slicer for even slices if available.
- Sprinkle slices lightly with salt and let drain in a colander for 10-15 minutes. Pat dry with paper towels.
- Make the Meat Sauce:
- In a large skillet over medium-high heat, cook ground beef seasoned with black pepper until browned (5 minutes).
- Add bell pepper and onion, cooking until tender.
- Stir in tomato sauce, tomato paste, red wine, basil, oregano, and hot water. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Prepare the Ricotta Mixture:
- In a medium bowl, mix ricotta cheese, egg, and parsley until smooth and well blended.
- Assemble the Lasagna:
- Spread half of the meat sauce over the bottom of the prepared baking dish.
- Layer with zucchini slices, followed by half of the ricotta mixture.
- Evenly distribute spinach and mushrooms over the ricotta layer.
- Sprinkle with half of the mozzarella cheese.
- Repeat the layers: meat sauce, zucchini, ricotta mixture, mozzarella cheese.
- Top with grated Parmesan cheese for a golden crust.
- Bake the Lasagna:
- Cover the baking dish with foil and bake for 45 minutes.
- Remove foil, increase oven temperature to 350°F (175°C), and bake for an additional 15 minutes.
- Let the lasagna rest for 5 minutes before serving.
Notes
- Avoid Watery Lasagna: Ensure zucchini is properly salted, drained, and patted dry.
- Herb Variations: Add fresh thyme or rosemary for a unique twist.
- Cheese Alternatives: Use part-skim mozzarella or dairy-free cheese for a lighter or vegan version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian