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
1 (16 ounce) can tomato sauce
1 cup tomato paste
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
3 tablespoons hot water, or as needed
1 (15 ounce) container low-fat ricotta cheese
1 egg
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
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 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 7 Spread parmesan evenly over the top; cover with foil.
Step 8 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 9 Let lasagna stand 5 minutes before serving.
Step 10 Serve and enjoy!
Prep Time: 30 mins
Cook Time: 1 hr
Additional Time: 5 mins
Total Time: 1 hr 35 mins
Servings: 8
Yield: 1 (9x13-inch) lasagna
Make this zucchini lasagna recipe for a delicious low-carb dinner that'll satisfy your Italian food craving. It's perfect in the summer with 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!
Nutrition Facts
Per serving:
calories; 494
total fat 27g ;saturated fat 14g ;cholesterol 118mg ;sodium 2200mg ;total carbohydrate 23g ;dietary fiber 6g ;total sugars 11g ;protein 41g ;vitamin c 39mg ;calcium 806mg ;iron 5mg ;potassium 1418mg