Healthy and Flavorful Zucchini Lasagna Delight
Ahealthy, low-carb twist on the traditional lasagna, this zucchini versionreplaces pasta with zucchini strips while still delivering rich, savory flavorsfrom ground beef, tomato sauce, fresh herbs, and a blend of cheeses. It’sperfect for a hearty family dinner or meal prep, offering a nutritious take onItalian comfort food.
Ingredients
- 2 Large zucchini sliced lengthwise into thin strips
- 1 tbsp Salt
- 1 pound Ground Beef
- 1 1/2 tbsp Ground black pepper
- 1 Small Green bell pepper Diced
- 1 Onion diced
- 16 ounces Tomato Sauce Canned
- 1 cup tomato paste
- 1/4 cup red wine
- 2 tbsp fresh basil chopped
- 1 tbsp fresh oregano chopped
- 3 tbsp hot water
- 15 ounce low fat ricotta cheese
- 1 egg
- 2 tbsp fresh parsley chopped
- 1 pound frozen spinach defrosted and excess moisture squeezed out
- 1 pound fresh mashrooms sliced
- 8 ounces mozzarella cheese shredded
- 8 ounces parmesan cheese grated
Instructions
- Prepare the Zucchini: Start by slicing the zucchini lengthwise into thin strips. Sprinkle the strips with 1 tablespoon of salt and let them sit in a colander for about 30 minutes to draw out excess moisture. Afterward, rinse the zucchini and pat dry with a clean towel.
- Cook the Meat Sauce: In a spacious frying pan, cook the ground beef on medium heat until it’s nicely browned. Once fully cooked, add the diced green bell pepper and onion, cooking until the vegetables soften. Stir in the tomato sauce, tomato paste, red wine, basil, oregano, and black pepper. Allow the mixture to cook gently for 15 to 20 minutes, letting the flavors blend beautifully. If the sauce becomes too thick, add 3 tablespoons of hot water as needed to maintain the desired consistency.
- Prepare the Cheese Mixture: In a medium bowl, mix the ricotta cheese, egg, parsley, and spinach until well combined. Set this aside while you finish preparing the layers.
- Sauté the Mushrooms: In a separate pan, lightly sauté the sliced mushrooms until they release their liquid and become tender. Set aside.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, start with a thin layer of meat sauce at the bottom. Follow with a layer of zucchini slices, then spread a layer of the ricotta-spinach mixture on top. Add a handful of sautéed mushrooms, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat these layers until you run out of ingredients, finishing with a final layer of cheese on top.
- Bake the Lasagna: Seal the baking dish with aluminum foil and place it in the oven for 30 minutes. After that, take off the foil and continue baking for another 15 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
- Rest and Serve: Let the zucchini lasagna cool for about 10 minutes before slicing. This resting time allows the layers to settle and makes slicing easier.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!