No-Noodle Zucchini Lasagna
 
Prep time
Cook time
Total time
 
All of your favorite Italian flavors come together in this low-carb version of lasagna. The flavors are amazing, and I promise you won't miss the noodles. A great gluten-free dinner.
Author:
Cuisine: Italian
Serves: 8-10
Ingredients
  • 2-3 medium-sized zucchinis, sliced ⅛ inch thick
  • 1 can sliced mushrooms (optional)
  • MEAT SAUCE:
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb Italian Sausage, removed from casing (you can use hot or mild, we like hot)
  • 1 large onion, diced
  • 4 garlic segments, crushed
  • 1 29 oz can of crushed tomatoes
  • 1 tbsp brown sugar
  • 1½ tsp basil
  • 1 tsp salt
  • ½ tsp pepper (scant)
  • ½ tsp oregano
  • 1 bay leaf
  • CHEESE FILLING:
  • 15 oz container Ricotta Cheese
  • ½ cup mozzarella cheese
  • 3 tbsp Parmesan cheese
  • 1 egg
  • 1 tbsp dried parsley
  • 1½ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp pepper
  • TOP WITH:
  • 1½ cups mozzarella cheese
  • ¼-1/2 cup grated parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray the bottom of a 9x13 baking dish with cooking spray and set aside.
  3. Make the sauce by browning the ground beef and Italian sausage with the diced onion, crushed garlic, 1 tsp salt, and ½ tsp (scant) pepper.
  4. Once meat is browned and onions are tender, add crushed tomatoes, brown sugar, basil, oregano, and bay leaf. Mix well and let simmer for 10 minutes.
  5. Make the cheese filling while the meat sauce simmers.
  6. In a medium-sized mixing bowl, mix together the ricotta cheese, ½ cup mozzarella cheese, 3 tbsp parmesan cheese, egg, dried parsley, sugar, ¼ tsp salt, and ⅛ tsp pepper.
  7. Once meat sauce has simmered for 10 minutes, start layering the lasagna by starting with zucchini slices on the bottom of the prepared baking dish. Put half of the meat sauce over the layer of zucchini. Add another layer of zucchini over the sauce layer. Spread ricotta cheese layer over the second layer of zucchini. Sprinkle a little mozzarella cheese over the ricotta mixture. Add another layer of zucchini slices. At this point, you can add sliced canned mushrooms or olives if you desire.
  8. Finally, add the rest of the meat sauce. Cover with foil and bake at 350 degrees for 1 hour and 25 minutes. Remove foil the last 15 minutes and top with 1½ cup mozzarella and ¼-1/2 parmesan cheese. You can also sprinkle with dried parsley if you would like.
  9. Return to the oven for the remaining 15 minutes. When done, let sit for at least 5 minutes before serving.
  10. Serve with salad and garlic bread. YUM!
  11. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
  12. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/no-noodle-zucchini-lasagna/