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Tuesday, December 27, 2011


No-Noodle Zucchini Lasagna

 Zucchini Lasagna

Serves: 8

Total time: 1 hr 30 min     Prep time: 30 min

1 tbsp salt
1 lb ground beef
12 tsps black pepper (ground)
green bell pepper (diced)
diced onion
1 cup tomato paste
16 ozs canned tomatoes (sauce)
14 cup red wine
2 tbsps fresh basil (chopped)
1 tbsp fresh oregano (chopped)
hot water (needed)
15 ozs low-fat ricotta cheese (low fat)
2 tbsps fresh parsley (chopped)
16 ozs spinach (frozen chopped, thawed and drained)
1 lb fresh mushrooms (sliced)
8 ozs shredded mozzarella cheese
8 ozs grated parmesan cheese

1Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3To 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.
4Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5To 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.
6Bake 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.