Lasagna - No-Noodle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb extra lean ground beef or turkey1 can petite diced tomatoes1 small can tomato pastesalt, garlic powder, oregano and basil to taste1 large egg16 oz ricotta cheese (I used full fat)2 medium summer squash or zucchini4 oz shredded carrot8 oz frozen spinach2 cups shredded mozzarella cheese1/2 cup shredded parmesan cheese or italian cheese blend (I used parmesan, asiago and romano)
Preheat oven to 325 degrees F. Spray a deep 9x13 inch baking pan with Pam or other non stick spray. The pan I use also has a non stick coating.
Slice zucchini lengthwise into very thin slices. I used a mandolin. Sprinkle slices lightly with salt; set aside to drain in a colander. Par cook carrots and defrosted spinach together in microwave oven for 3 minutes on 80% power then drain well, squeezing out excess water. Par cook salted zucchini slices the same way.
To prepare the meat sauce, cook and stir ground beef and spices in a large skillet over medium high heat for 5 minutes. Stir in canned tomatoes and tomato paste, 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 occasionally.
Meanwhile, stir well beaten egg and ricotta 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 and carrots, 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 , and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 8 large servings
Slice zucchini lengthwise into very thin slices. I used a mandolin. Sprinkle slices lightly with salt; set aside to drain in a colander. Par cook carrots and defrosted spinach together in microwave oven for 3 minutes on 80% power then drain well, squeezing out excess water. Par cook salted zucchini slices the same way.
To prepare the meat sauce, cook and stir ground beef and spices in a large skillet over medium high heat for 5 minutes. Stir in canned tomatoes and tomato paste, 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 occasionally.
Meanwhile, stir well beaten egg and ricotta 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 and carrots, 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 , and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 8 large servings
Nutritional Info Amount Per Serving
- Calories: 342.7
- Total Fat: 19.6 g
- Cholesterol: 103.8 mg
- Sodium: 673.0 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.2 g
- Protein: 27.3 g
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