Casserole Recipes: No-Noodle Zucchini Lasagna

Ingredients

• 
  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 wine


• 
  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

Directions

1. 
   
   Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9�13 inch baking pan.
   
   


2. 
   
   Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
   
   


3. 
   
   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, 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.
   
   


4. 
   
   Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
   
   


5. 
   
   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.
   
   


6. 
   
   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.
   
   

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