No-Noodle Zucchini Lasagna

Name: No-Noodle Zucchini Lasagna
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams tomato sauce; 1 egg; 2 Tbsps chopped fresh basil; 454 grams fresh mushrooms, sliced; 2 Tbsps chopped fresh parsley; 454 grams package frozen chopped spinach, thawed and drained; 1 small green bell pepper, diced; 454 grams ground beef; 2 teaspoons ground black pepper; 425 grams low-fat ricotta cheese; 1 onion, diced; 1 Tbsp chopped fresh oregano; 227 grams grated Parmesan cheese; 59 milliliters red wine; 1 Tbsp salt; 227 grams shredded mozzarella cheese; 237 milliliters tomato paste; 15 servings hot water as needed; 2 larges zucchini

No-Noodle Zucchini Lasagnan is a gluten free and primal recipe with 15 servings. This main course has 276 calories, 21g of protein, and 16g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of mushrooms, wine, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

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

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Baking Pan

Oven

Slice zucchini lengthwise into very thin slices.

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Zucchini

Sprinkle slices lightly with salt; set aside to drain in a colander.

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Salt

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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.

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Black Pepper

Ground Beef

Sauce

Meat

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Frying Pan

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.

Ingredients you will need

Green Pepper

Tomato Paste

Tomato Sauce

Oregano

Basil

Onion

Sauce

Water

Meat

Wine

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

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Parsley

Ricotta Cheese

Egg

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Bowl

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.

Ingredients you will need

Mozzarella

Mushrooms

Zucchini

Ricotta Cheese

Spinach

Sauce

Meat

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Frying Pan

Spread Parmesan cheese evenly over the top; cover with foil.

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Parmesan

Spread

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Aluminum Foil

Bake for 45 minutes.

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Oven

Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.

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Oven

Aluminum Foil

Let stand for 5 minutes before serving.

Equipment

Ingredients

Servings:

454grams

tomato sauce 1

egg 2Tbsps

chopped fresh basil 454grams

fresh mushrooms, sliced 2Tbsps

chopped fresh parsley 454grams

package frozen chopped spinach, thawed and drained 1small

green bell pepper, diced 454grams

ground beef 2teaspoons

ground black pepper 425grams

low-fat ricotta cheese 1

onion, diced 1Tbsp

chopped fresh oregano 227grams

grated Parmesan cheese 59milliliters

red wine 1Tbsp

salt 227grams

shredded mozzarella cheese 237milliliters

tomato paste 15servings

hot water as needed 2larges

zucchini

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.