Noodleless Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 C onion, diced1/2 C green bell pepper, diced3 tsp. garlic, minced1 tbsp. olive oil1/2 tsp. black pepper1 tsp. salt2 - 15 oz. cans of tomato sauce6 oz. can of tomato paste3 lbs. ground sirloin4 tbsp. fresh basil, minced2 tbsp. fresh rosemary, minced1 tbsp. fresh parsley, minced2 tbsp. dried oregano1 tbsp. dried marjoram32 oz. part-skim ricotta cheese1.5 C grated parmesan2 C shredded part-skim mozzarella cheese3 C thin sliced zucchini1.5 C fresh spinach
In a stock pot, sauté onions, peppers, and garlic in olive oil till soft. Add in tomato sauce, tomato paste, red wine, salt, and pepper, and stir. Heat to a simmer and add in all spices. (You can change the quantity of spices to your liking.)
While sauce is simmering, in a separate skillet, brown ground sirloin and drain off any fat. Add cooked ground sirloin to homemade sauce and remove from heat.
In a small bowl, mix ricotta with parmesan and set aside.
Use a mandolin to slice zucchini into thin crosscut slices. (I set mine on #2 and each round slice was about 1/16 - 1/8 inch thick. You could probably experiment with cutting the zucchini long-ways too.)
Assemble lasagna in a 9x13 inch glass baking dish coated lightly with cooking spray. Start with a layer of zucchini, then spinach, then meat sauce, then ricotta mixture, then mozzarella cheese. Repeat. On the top layer, I put 1 layer of zucchini on top of ricotta before the mozzarella.
Bake at 350 degrees for 45 - 60 minutes or until bubbly. Let cook before serving. It is best to bake and refrigerate overnight, then reheat the following day. It will stick together better when serving.
Serving Size: makes 1 - 9x13 pan cut into 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JA4174.
While sauce is simmering, in a separate skillet, brown ground sirloin and drain off any fat. Add cooked ground sirloin to homemade sauce and remove from heat.
In a small bowl, mix ricotta with parmesan and set aside.
Use a mandolin to slice zucchini into thin crosscut slices. (I set mine on #2 and each round slice was about 1/16 - 1/8 inch thick. You could probably experiment with cutting the zucchini long-ways too.)
Assemble lasagna in a 9x13 inch glass baking dish coated lightly with cooking spray. Start with a layer of zucchini, then spinach, then meat sauce, then ricotta mixture, then mozzarella cheese. Repeat. On the top layer, I put 1 layer of zucchini on top of ricotta before the mozzarella.
Bake at 350 degrees for 45 - 60 minutes or until bubbly. Let cook before serving. It is best to bake and refrigerate overnight, then reheat the following day. It will stick together better when serving.
Serving Size: makes 1 - 9x13 pan cut into 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JA4174.
Nutritional Info Amount Per Serving
- Calories: 520.1
- Total Fat: 27.4 g
- Cholesterol: 125.2 mg
- Sodium: 895.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.0 g
- Protein: 48.2 g
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