No-Noodle Zucchini Lasagna

Zucchini lasagna is an ideal low-carb dinner to satisfy your Italian food craving. Its unadulterated in the summer afterward garden-fresh veggies and herbs, or in the winter in imitation of you infatuation a comforting meal. You wont even miss the noodles in this one!

The ingredient of No-Noodle Zucchini Lasagna

1. 2 large zucchini
2. 1 tablespoon salt
3. 1 pound arena beef
4. 1u2009u00bd teaspoons ring black pepper
5. 1 small green warning distress signal pepper, diced
6. 1 onion, diced
7. 1 (16 ounce) can tomato sauce
8. 1 cup tomato bonding agent
9. u00bc cup red wine
10. 2 tablespoons chopped fresh basil
11. 1 tablespoon chopped fresh oregano
12. 3 tablespoons hot water, or as needed
13. 1 (15 ounce) container low-fat ricotta cheese
14. 1 egg
15. 2 tablespoons chopped lighthearted parsley
16. 1 (16 ounce) package frozen chopped spinach, thawed and drained
17. 1 pound vivacious mushrooms, sliced
18. 8 ounces shredded mozzarella cheese
19. 8 ounces grated Parmesan cheese

The instruction how to make No-Noodle Zucchini Lasagna

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9x13-inch baking pan.
2. Slice zucchini lengthwise into totally thin slices. Sprinkle slices lightly later salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook dome beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. accumulate green pepper and onion; cook and stir until meat is no longer pink.
4. shake up in tomato sauce, tomato paste, wine, basil, and oregano; mount up a small amount of hot water if sauce is too thick. Bring to a boil; shorten heat and simmer sauce for just about 20 minutes, stirring frequently.
5. Meanwhile, excite ricotta, egg, and parsley together in a bowl until capably skillfully combined.
6. To hoard lasagna, progress 1/2 of the meat sauce more than the bottom of the prepared pan. enlargement like 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, later 1/2 of the mozzarella cheese. Repeat by layering in the long-lasting meat sauce, zucchini slices, ricotta mixture, and mozzarella. evolve Parmesan evenly beyond the top; cover similar to foil.
7. Bake in the preheated oven for 45 minutes. cut off surgically remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an auxiliary 15 minutes.
8. Let lasagna stand 5 minutes at the forefront serving.

Nutritions of No-Noodle Zucchini Lasagna

calories: 494 calories
carbohydrateContent: 23.2 g
cholesterolContent: 117.7 mg
fatContent: 27.3 g
fiberContent: 5.8 g
proteinContent: 41.3 g
saturatedFatContent: 14.2 g
servingSize:
sodiumContent: 2199.7 mg
sugarContent: 10.6 g
transFatContent:
unsaturatedFatContent: