Make this zucchini lasagna recipe for a tasty meal that is low in carbohydrates and will fulfill your appetite for Italian cuisine as well. Whether you’re in the summer with garden-fresh vegetables and herbs, or in the winter when you’re in need of a supper that will warm you up, this dish is ideal. This dish is so good that you won’t even miss the noodles!
This recipe for zucchini lasagna may be minimal in carbohydrates, but it is definitely not lacking in taste!
Ingredients
- 2 big zucchini fruits
- One spoonful of salt
- One kilogram of ground beef
- 1 and a half teaspoons of whole black pepper
- one green bell pepper, chopped, of a little size
- 1 onion, cut into small pieces
- 1 can of tomato sauce, 16 ounces in size
- 1 ounce of tomato product
- 1/4 cup of red wine
- a total of two teaspoons of fresh basil chop
- 1 teaspoon of fresh oregano that has been chopped
- three tablespoons of hot water, or more if necessary
- One jar of low-fat ricotta cheese, 15 ounces in size
- One egg
- 2 teaspoons of fresh parsley that has been chopped
- A single container of frozen chopped spinach, thawed and drained, weighing sixteen ounces
- fresh mushrooms, cut, one pound in total
- Shredded mozzarella cheese, eight ounces in total
- Eight ounces of grated Parmesan cheese
Directions
Step 1
Pre-heat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Prepare a baking pan measuring 9 inches by 13 inches with grease.
Step 2
Cut the zucchini into extremely thin slices by slicing it lengthwise. On the slices, sprinkle a little bit of salt, and then lay them aside in a strainer to drain.
Step 3
For the purpose of preparing the meat sauce, sauté the ground beef and black pepper in a large pan over medium-high heat for five minutes while tossing the mixture. When the beef is no longer pink, add the green pepper and onion, and continue to cook and mix it.
Step 4
Incorporate tomato sauce, tomato paste, wine, basil, and oregano into the mixture. If the sauce is too thick, add a tiny amount of boiling water to thin it down. When the sauce reaches a boil, decrease the heat and let it simmer for around twenty minutes while stirring it often.
Step 5
In the meanwhile, add the ricotta, egg, and parsley in a bowl and whisk until everything is well blended.
Step 6
To begin putting together the lasagna, distribute half of the meat sauce over the bottom of the pan that has been prepared. To create a layer, begin with half of the zucchini slices, then half of the ricotta mixture, then all of the spinach, then all of the mushrooms, and finally half of the mozzarella cheese. Proceed to stack the remaining meat sauce, zucchini pieces, ricotta mixture, and mozzarella cheese. Repeat this process five times.
Step 7
Cover the top with aluminum foil and spread parmesan cheese evenly over it.
Step 8
Bake for forty-five minutes in an oven that has been preheated. Bake for a further 15 minutes after removing the foil and increasing the temperature of the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 9
Before serving, allow the lasagna to rest for five minutes.
Step 10
Serve and take pleasure in it!
Nutrition Value
| 494 | Calories |
| 27g | Fat |
| 23g | Carbs |
| 41g | Protein |