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Ingredients

8 ounces shredded mozzarella cheese

1 cup tomato paste

1 (16 ounce) can tomato sauce

1 egg

1 tablespoon chopped fresh oregano

1 onion, diced

1 small green bell pepper, diced

1 pound ground beef

hot water as needed

1/4 cup red wine

1 pound fresh mushrooms, sliced

1 tablespoon salt

1 1/2 teaspoons ground black pepper

1 (15 ounce) container low-fat ricotta cheese

8 ounces grated Parmesan cheese

2 large zucchini

1 (16 ounce) package frozen chopped spinach, thawed and drained

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Steps

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

Step 2

Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

Step 3

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.

Step 4

Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

Step 5

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.

Step 6

Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.