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Zucchini Lasagna
Nb persons: 0
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| 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.
Footnotes
Cook's Note
The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
Nutritional Information
Amount Per Serving Calories: 494 | Total Fat: 27.3g | Cholesterol: 121mg
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