No-Noodle Zucchini Lasagna

No-Noodle Zucchini Lasagna
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    8 People
  • VIEWS
    2.0K

Experience the rustic charm of Italy with a guilt-free twist! This vibrant zucchini lasagna replaces traditional pasta with layers of fresh zucchini, creating a light yet satisfying dish bursting with flavor. Perfect for a summer garden bounty or a cozy winter meal, it's a delightful way to enjoy the classic comfort of lasagna without the carbs.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    23 g
  • Cholesterol
    118 mg
  • Fiber
    6 g
  • Protein
    41 g
  • Saturated Fat
    14 g
  • Sodium
    2200 mg
  • Sugar
    11 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View Slice zucchini lengthwise into very thin slices using a mandoline or sharp knife. Sprinkle slices lightly with salt; set aside to drain in a colander for at least 30 minutes to remove excess moisture. (35 minutes)

Image Step 03
03 Step

Recipe View 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 and vegetables are softened. (10 minutes)

Image Step 04
04 Step

Recipe View Stir in tomato sauce, tomato paste, red wine, fresh basil, and fresh 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, allowing the flavors to meld. (25 minutes)

Image Step 05
05 Step

Recipe View Meanwhile, in a separate bowl, stir ricotta cheese, egg, and fresh parsley together until well combined and smooth. This mixture will act as a creamy layer in your lasagna. (5 minutes)

Image Step 06
06 Step

Recipe View To assemble lasagna, spread 1/2 of the meat sauce evenly over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, overlapping slightly. Spread 1/2 of the ricotta mixture over the zucchini. Top with all of the thawed and drained spinach, followed by all of the sliced mushrooms, then sprinkle 1/2 of the mozzarella cheese evenly over the mushrooms. Repeat the layering process with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese. (20 minutes)

Image Step 07
07 Step

Recipe View Spread grated Parmesan cheese evenly over the top of the lasagna. Cover the baking pan tightly with aluminum foil to prevent the cheese from browning too quickly. (5 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 45 minutes. Remove the foil; raise oven temperature to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (60 minutes)

Image Step 09
09 Step

Recipe View Let the lasagna stand for at least 10 minutes before serving. This allows the layers to set and makes it easier to slice and serve. (10 minutes)

Image Step 10
10 Step

Recipe View Serve and enjoy the deliciousness!

For an even richer flavor, consider adding a layer of thinly sliced prosciutto or pancetta between the meat sauce and zucchini.
Don't skip the draining step for the zucchini! This is crucial to prevent a watery lasagna.
Feel free to experiment with different cheeses. Fontina or provolone would be excellent additions or substitutions.
If you don't have fresh herbs, you can use dried, but reduce the amount by half.
To prevent the top from burning, you can keep the foil on for the entire baking time, removing it only for the last few minutes to melt the cheese.

Heber Mills

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 656 Ratings)
Total Reviews: (5)
  • Dusty Von

    This recipe is fantastic! I was skeptical about zucchini replacing noodles, but it totally works. My family loved it!

  • Avery Hilll

    Great way to use up zucchini from the garden. Thank you for sharing a healthier version of lasagna!

  • Tom Hegmannmann

    The flavors are amazing, and it's so much lighter than traditional lasagna. I'll definitely be making this again.

  • Cooper Lemke

    I added some Italian sausage to the meat sauce and it was even better!

  • Fletcher Murphy

    I made this for a potluck and it was a huge hit. Everyone asked for the recipe!

LEAVE A REVIEW

Please Rate