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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
  • 1 Large Skillet
  • 1 Colander
  • 1 Sharp Chef's Knife Or mandoline for thin zucchini slices
  • 1 Mixing Bowl

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

1. Thoroughly draining the zucchini is critical to prevent a watery lasagna. After salting, let it sit for at least 30 minutes, then press out as much excess moisture as possible using paper towels or a clean kitchen towel.2. For a richer meat sauce, ensure the vegetables are properly softened before adding liquids. A good quality red wine will significantly enhance the depth of flavor.3. Don't skip the resting time after baking. This allows the layers to set, making for cleaner slices and preventing the lasagna from collapsing.4. Fresh herbs (basil, oregano, parsley) are paramount for a vibrant, authentic Italian flavor profile. Consider a blend of fresh mozzarella and aged Parmesan for optimal melt and taste.