Experience the guilt-free and gluten-free pleasure of our Garden Fresh Lasagna: No-Noodle Zucchini Delight recipe. This delectable twist on the classic lasagna combines fresh zucchini strips, flavorful tomato sauce, savory ground meat, and a delightful blend of cheeses. Indulge in a low-carb option that retains the mouthwatering flavors and textures you adore, without compromising on health. Prepare yourself for a gratifying and nutritious meal that is certain to impress both your palate and your physique. Don’t wait any longer to try our Garden Fresh Lasagna: No-Noodle Zucchini Delight and relish in a truly wholesome dish!
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
- 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
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9×13-inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- 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.
- 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.
- Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
- 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. Spread Parmesan evenly over the top; cover with foil.
- 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.
- Let lasagna stand 5 minutes before serving.
Garden Fresh Lasagna: No-Noodle Zucchini Delight
Experience the guilt-free and gluten-free pleasure of our Garden Fresh Lasagna: No-Noodle Zucchini Delight recipe. This delectable twist on the classic lasagna combines fresh zucchini strips, flavorful tomato sauce, savory ground meat, and a delightful blend of cheeses. Indulge in a low-carb option that retains the mouthwatering flavors and textures you adore, without compromising on health. Prepare yourself for a gratifying and nutritious meal that is certain to impress both your palate and your physique. Don't wait any longer to try our Garden Fresh Lasagna: No-Noodle Zucchini Delight and relish in a truly wholesome dish!
Ingrédients
- 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
Instructions
- To begin, set the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius). Prepare a deep baking pan measuring 9×13 inches by greasing it.
- Cut the zucchini into thin slices lengthwise. Lightly sprinkle salt on the slices and let them drain in a colander.
- To make the meat sauce, heat a large skillet over medium-high heat and cook ground beef with black pepper for 5 minutes while stirring. Then, add green pepper and onion and continue cooking and stirring until the meat is thoroughly cooked and no longer pink.
- Incorporate the tomato sauce, tomato paste, wine, basil, and oregano together, and if the sauce appears too thick, you can add a small quantity of hot water. Allow the mixture to reach a boiling point, then lower the heat and let the sauce simmer for approximately 20 minutes. Remember to stir frequently during this process.
- In the meantime, mix ricotta cheese, egg, and parsley in a bowl until thoroughly blended.
- 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. Spread Parmesan evenly over the top; cover with foil.
- Place the dish in the oven that has been preheated and let it bake for a duration of 45 minutes. After that, uncover the dish, increase the oven temperature to 350 degrees F (175 degrees C), and continue baking for an additional 15 minutes.
- Allow the lasagna to rest for 5 minutes before serving.
