No-Noodle Zucchini Lasagna
Zucchini lasagna is an ideal low-carb dinner to 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!
zucchini
2
large
salt
1
tablespoon
ground beef
1
pound
ground black pepper
1 ½
teaspoons
green bell pepper, diced
1
small
onion, diced
1
tomato sauce
1
(16 ounce) can
tomato paste
1
cup
red wine
¼
cup
chopped fresh basil
2
tablespoons
chopped fresh oregano
1
tablespoon
hot water, or as needed
3
tablespoons
low-fat ricotta cheese
1
(15 ounce) container
egg
1
chopped fresh parsley
2
tablespoons
frozen chopped spinach, thawed and drained
1
(16 ounce) package
fresh mushrooms, sliced
1
pound
shredded mozzarella cheese
8
ounces
grated Parmesan cheese
8
ounces
 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.
  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.
  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.
  Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
  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.
  Spread parmesan evenly over the top; cover with foil.
  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.
  Serve and enjoy!
