no-noodle zucchini lasagna

Ingredients

• Servings: 1
• 2 large zucchini
• 1 tablespoon salt
• 1 pound ground beef
• 1 1/2 teaspoons ground black pepper
• 1 small green bell pepper, diced
• 1 onion, diced
• 1 cup tomato paste
• 1 (16 ounce) can tomato sauce
• 1/4 cup red
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• hot water as needed
• 1 egg
• 1 (15 ounce) container low-fat ricotta cheese
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat 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 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, , 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.
• meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• 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.
• 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.