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No-Noodle Zucchini 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!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 7053.5 kcal

Equipment

  • 1 Deep 9x13-inch Baking Pan Essential for proper layering and baking volume
  • 1 Large Skillet For browning meat and simmering sauce
  • 1 Colander Crucial for draining excess moisture from zucchini
  • 1 Large Mixing Bowl For preparing the ricotta mixture
  • 1 Mandoline Slicer or Sharp Chef's Knife For consistently thin zucchini slices

Ingredients
  

Main

  • 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
 

  • Preheat the oven to 325 degrees F (165 degrees C). 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. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Spread parmesan evenly over the top; cover with foil. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

Ensure zucchini slices are thoroughly drained after salting; pressing them gently with paper towels will remove excess moisture, preventing a watery lasagna. For a richer meat sauce, lightly caramelize the diced onions and bell peppers before browning the beef. Consider using San Marzano crushed tomatoes and a splash of good quality dry red wine for depth. The resting period after baking is critical; it allows the lasagna to set, making clean slices easier and preventing it from falling apart. For enhanced flavor, a pinch of red pepper flakes in the meat sauce adds a subtle warmth. Ensure even layering for uniform cooking and presentation.