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.
No-Noodle Zucchini Lasagna
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS2.0K
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
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Carbohydrate23 g
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Cholesterol118 mg
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Fiber6 g
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Protein41 g
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Saturated Fat14 g
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Sodium2200 mg
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Sugar11 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan. (5 minutes)
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)
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)
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)
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)
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)
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)
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)
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)
10 Step
Recipe View Serve and enjoy the deliciousness!
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Dusty Von
Dec 19, 2024This recipe is fantastic! I was skeptical about zucchini replacing noodles, but it totally works. My family loved it!
Avery Hilll
Jun 20, 2024Great way to use up zucchini from the garden. Thank you for sharing a healthier version of lasagna!
Tom Hegmannmann
Nov 23, 2023The flavors are amazing, and it's so much lighter than traditional lasagna. I'll definitely be making this again.
Cooper Lemke
Dec 15, 2022I added some Italian sausage to the meat sauce and it was even better!
Fletcher Murphy
Jan 12, 2022I made this for a potluck and it was a huge hit. Everyone asked for the recipe!