No-Noodle Zucchini Lasagna

Fitness_Chick

---

RECIPE CALCULATING SITE
http://caloriecount.about.com/cc/recipe_analysis.php

---

"Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!"

http://allrecipes.com/Recipe/No-Noodle-Zucchini-Lasagna/Detail.aspx

No-Noodle Zucchini Lasagna

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield 1 - 9x13 inch baking dish

INGREDIENTS (Nutrition)
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
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

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

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.

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

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.

Cook's Note
The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

---

RECIPE CALCULATING SITE
http://caloriecount.about.com/cc/recipe_analysis.php

---

***Keiko as kind enough to look this up and share the link on the "Great Veggie Recipe Ideas!!" thread on MFP:flowerforyou: I think it merits a thread all it's own for the recipe section!! Thanks Keiko:drinker:

Fitness_Chick

---

RECIPE CALCULATING SITE
http://caloriecount.about.com/cc/recipe_analysis.php

---

"Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!"

http://allrecipes.com/Recipe/No-Noodle-Zucchini-Lasagna/Detail.aspx

No-Noodle Zucchini Lasagna

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield 1 - 9x13 inch baking dish

INGREDIENTS (Nutrition)
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
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

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

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.

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

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.

Cook's Note
The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.

---

RECIPE CALCULATING SITE
http://caloriecount.about.com/cc/recipe_analysis.php

---

***Keiko as kind enough to look this up and share the link on the "Great Veggie Recipe Ideas!!" thread on MFP:flowerforyou: I think it merits a thread all it's own for the recipe section!! Thanks Keiko:drinker: