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+ servings
Cooking Made Healthy

Zucchini Lasagna 

Zucchini Lasagna is the perfect low-carb take on lasagna made with melty mozzarella, parmesan and ricotta cheese, meat sauce, and layers of zucchini.
Yield 12 Servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Italian
Author Sabrina Snyder
Zucchini Lasagna serving on plate

Ingredients
 

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef , (90/10)
  • 1 1/2 teaspoons coarse ground black pepper
  • 1 small green bell pepper , diced
  • 1 onion , diced
  • 1 cup tomato paste
  • 16 ounces tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons fresh basil , chopped
  • 1 tablespoon fresh oregano , chopped
  • hot water , as needed
  • 1 large egg
  • 15 ounces low-fat ricotta cheese
  • 2 tablespoons fresh parsley , chopped
  • 16 ounces frozen chopped spinach , thawed and drained
  • 1 pound fresh mushrooms , sliced
  • 8 ounces shedded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Instructions

  • Preheat oven to 325 degrees.
  • Grease a deep 9x13 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 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.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To 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.
  • Bake for 45 minutes.
  • Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutrition

Calories: 325kcal | Carbohydrates: 15g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1469mg | Potassium: 991mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5589IU | Vitamin C: 27mg | Calcium: 492mg | Iron: 4mg
Keyword: Zucchini Lasagna