Prep Time::30 mins
Cook Time:: 1 hr
Additional Time::5 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::1 (9×13-inch) lasagna
Ingredients
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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
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a deep 9×13-inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
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To prepare the meat sauce, cook ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.
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Stir in tomato sauce, tomato paste, wine, basil, and oregano; add 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.
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Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
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To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.
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Spread parmesan evenly over the top; cover with foil.
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Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.
Let lasagna stand 5 minutes before serving.
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Serve and enjoy!
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