Introduction
When you crave Italian comfort food without the carbs, this no-noodle zucchini lasagna is the perfect choice. Made with fresh zucchini slices instead of pasta, it captures all the delicious, hearty flavors you love while remaining light and healthy. Whether it’s summer and your garden is overflowing, or winter and you need cozy meals, this low-carb lasagna promises satisfaction without sacrificing taste.
Why You’ll Love This Recipe
Not only is this lasagna gluten-free and low in carbohydrates, but it’s also bursting with fresh vegetables and savory beef sauce. Additionally, the layers of creamy ricotta, earthy mushrooms, and melted mozzarella ensure every bite is rich and comforting. Plus, you won’t even miss the noodles thanks to the perfectly tender zucchini slices.
Recipe Origins
While traditional lasagna originated in Italy, this no-noodle zucchini lasagna represents a modern twist designed for today’s health-conscious home cooks. Embracing fresh garden ingredients and innovative layering, it maintains the spirit of classic lasagna with a lighter, vegetable-forward approach.
Nutrition Information
Calories: 494
Fat: 27g
Carbohydrates: 23g
Protein: 41g
Quick Facts
Preparation Time: 30 min
Cooking Time: 1 hr
Total Time: 1 hr 35 min
Servings: 8
Difficulty: ⭐⭐
Storage and Reheating Tips
Store cooled lasagna in an airtight container in the refrigerator for up to 5 days. To reheat, cover with foil and bake at 350°F until heated through. Alternatively, microwave individual slices for 2-3 minutes.
For freezing, assemble the lasagna but do not bake it. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Serving Suggestions
This zucchini lasagna pairs beautifully with a crisp Arugula-Fennel Salad or simple balsamic-roasted vegetables. Garlic knots or a crusty gluten-free bread also make perfect accompaniments. For drinks, consider a light red wine like Pinot Noir.
Common Mistakes
Skipping the zucchini draining step: Always salt and drain the zucchini slices to prevent excess moisture.
Not sautéing the mushrooms: Pre-cooking mushrooms helps avoid extra liquid during baking.
Using a watery sauce: Ensure your meat sauce is thick to prevent sogginess.
Forgetting the resting time: Letting the lasagna rest after baking helps it set properly and slice neatly.
Recipe Variations
Vegetarian Version: Substitute ground beef with sautéed lentils or plant-based ground meat.
Vegan Version: Use dairy-free ricotta, mozzarella, and Parmesan substitutes along with a flax egg.
Low-FODMAP Version: Omit onion and garlic, and use suitable low-FODMAP tomato sauce.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, just sauté fresh spinach briefly and drain any excess moisture before layering.
What if I don’t have red wine?
You can substitute with beef broth or simply omit it; the sauce will still be delicious.
Is it necessary to peel the zucchini?
No, you can leave the skin on for extra color, texture, and nutrients.
Ingredients
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 16-ounce can tomato sauce
- 1 cup tomato paste
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 tablespoons hot water, or as needed
- 1 15-ounce container low-fat ricotta cheese
- 1 egg
- 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
Instructions
1- Preheat the oven to 325°F (165°C). Lightly grease a deep 9x13-inch baking pan. 2- Slice the zucchini lengthwise into thin strips. Sprinkle them with salt and place them in a colander to drain. 3- Prepare the meat sauce: In a large skillet, cook the ground beef and black pepper over medium-high heat for about 5 minutes. Add the diced green bell pepper and onion, cooking until the beef is no longer pink. 4- Stir in the tomato sauce, tomato paste, red wine, basil, and oregano. If the sauce seems too thick, add a few tablespoons of hot water. Simmer gently for about 20 minutes, stirring often. 5- In a separate bowl, mix the ricotta cheese, egg, and chopped parsley until fully combined. 6- To assemble the lasagna, spread half of the meat sauce across the bottom of the prepared baking dish. 7- Layer half of the zucchini slices evenly over the meat sauce. 8- Spread half of the ricotta mixture over the zucchini slices. 9- Layer all of the thawed and drained spinach over the ricotta, followed by all the sliced mushrooms. 10- Sprinkle half of the mozzarella cheese over the mushrooms. 11- Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. 12- Finally, sprinkle the Parmesan cheese evenly over the top. 13- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. 14- Remove the foil, raise the oven temperature to 350°F (175°C), and bake for an additional 15 minutes until the top is golden and bubbly. 15- Let the lasagna rest for at least 5 minutes before slicing and serving.
