Go Back
Print Recipe

Zucchini Lasagna

Ingredients

Lasagna

  • 2 large zucchini
  • 1 lb ground turkey or ground beef we used ground turkey
  • 1 tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 small green bell pepper diced
  • 1 onion diced
  • 1 egg
  • 1 15 ounce container low-fat ricotta cheese
  • 2 Tbsp chopped fresh parsley
  • 1 16 ounce package frozen chopped spinach, thawed and drained
  • 1 lb fresh mushrooms sliced
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese

Sauce

  • 1 cup tomato paste
  • 1 16 ounce can tomato sauce
  • 1/4 cup red wine
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh oregano
  • hot water as needed
  • *NOTE: You can substitute the sauce ingredients above with 26oz pasta sauce of your choice

Instructions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices using a peeler. Sprinkle slices lightly with salt and set aside in a colander to pull the moisture out of the zucchini.
  • Cook the ground beef and black pepper in a large skillet over medium high heat for about 5 minutes. Add in the green pepper and onion; cook until meat is done. Stir in the tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil then reduce heat and simmer for about 20 minutes, stirring frequently.
  • In another bowl stir egg, ricotta, and parsley together.
  • Assemble lasagna, spread 1/2 of the meat sauce into the bottom of a greased pan. Next layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, and 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 and cover with foil.
  • Bake for 45 minutes. Remove the foil and bake at 350 degrees F (175 degrees C), for an additional 15 minutes. Let stand for 5 minutes before serving.