Zucchini Lasagna Recipe (Would You Try This One?)

Zucchini Lasagna Recipe

Looking to try out some healthier recipes i the new year?  I have to tell you, I loved this recipe for zucchini lasagna.

But in the interest of full disclosure, my family, ummmm….did not.

They tried it, ate a bit, and weren’t completely opposed,  but, there were no second scoops, and the leftovers went uneaten. 🙁

Honestly? They just want their big ole’ white lasagna noodles, however I’m determined to keep at it and show them just how yummy fresh veggies can be.

It’s a work in progress around here. 

I did use this super-fancy-cool-amazing veggies slicer that came with this spiralizer, and I loved how easy it made the process. If you’re hoping to sneak in a few veggies on your family too, it’s definitely worth checking out.

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.

Find more recipes your family will love HERE!