No Noodle Zucchini Lasagna

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This great recipe was sent in by Coralee Bernard.  The lasagna can be assembled a day ahead and refrigerated until ready to bake.  You may need to lengthen baking time.

Recipe Ingredients

  • 2 tablespoons Basil, fresh and chopped
  • 1 Egg
  • 1 package Frozen Chopped Spinach, thawed and drained
  • 1 small Green Bell Pepper, diced
  • 1 pound Ground Beef
  • 8 ounces Mozzarella Cheese, shredded
  • 1 pound Mushrooms, sliced
  • 1 tablespoon Oregano, chopped
  • 8 ounces Parmesan, diced
  • 2 tablespoons Parsley, chopped
  • 1 package Ricotta Cheese, 15 oz. container
  • 1 tablespoon Salt
  • 1 cup Tomato Paste
  • 1/4 cup Water
  • 2 large Zucchini


Preheat oven to 325 degrees. Grease a deep 9x13 baking dish. 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 skillet over medium high heat for five minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, water, basil and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta and parsley together in a bowl until well combined. To assemble lasagna, spread half of the meat sauce into bottom of prepared pan. Layer half the zucchini slices, half the ricotta mixture, all of the spinach, then all of the mushrooms, then half the mozzarella cheese. Repeat by layering remaining ingredients. Spread parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temp to 350 degrees and bake an additional 15 minutes. Let stand several minutes before serving.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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