No-Noodle Zucchini Lasagna

Name: No-Noodle Zucchini Lasagna
Total time: 95
Yield: 8
Ingredients: 2 large zucchini; 1 tablespoon salt; 1 pound ground beef; 1.5 teaspoons ground black pepper; 1 small green bell pepper, diced; 1 onion, diced; 1 (16 ounce) can tomato sauce; 1 cup tomato paste; 0.25 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

Recipe by Jill Welch from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

8 servings

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2 large zucchini
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1 tablespoon salt
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1 pound ground beef
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1.5 teaspoons ground black pepper
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1 small green bell pepper, diced
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1 onion, diced
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1 (16 ounce) can tomato sauce
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1 cup tomato paste
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0.25 cup red wine
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2 tablespoons chopped fresh basil

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1 tablespoon chopped fresh oregano
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3 tablespoons hot water, or as needed
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1 (15 ounce) container low-fat ricotta cheese
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1 egg
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2 tablespoons chopped fresh parsley
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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

Preheat the 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 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.
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.
Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.
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. Spread Parmesan evenly over the top; cover with foil.
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.