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No Noodle Lasagna with Zucchini Recipe

  • 8servings
  • 40minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs. lean ground beef

  2. 2 tablespoons olive oil

  3. 2 cloves garlic , minced

  4. 8 oz. tomato sauce

  5. 1/2 small can tomato paste

  6. 1/2 cup dry red wine

  7. 2 tablespoons italian seasonings mix

  8. 1 teaspoon fennel seeds

  9. 16 oz. ricotta cheese

  10. 2 eggs , beaten slightly

  11. 3 tablespoons fresh parsley , chopped

  12. salt and pepper to taste

  13. 6 oz. baby bella mushrooms , thinly sliced

  14. 2 medium zucchinis , sliced thin lengthwise

  15. 1 bag baby spinach (or as much as needed)

  16. 16 oz. mozzarella cheese , shredded

  17. 1/2 cup parmesan cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325.

  2. Brown the meat in the olive oil. Drain fat from pan. Add garlic, tomato sauce, tomato paste and red wine. Mix well. Add italian seasonings and fennel seeds and simmer until thick, about 5-7 minutes.

  3. Meanwhile, beat the eggs and ricotta together. Add parsley, salt and pepper and mix until combined.

  4. Spray a 9 x 13 baking dish with olive oil flavored Pam. Spread 1/2 of the meat mixture on the bottom of the pan. Top with sliced zucchini. Spread zucchini with the ricotta mixture and top with spinach and mushrooms. Top with half of the cheeses. Cover with remaining meat mixture, and top with remaining cheeses. Bake at 325 until the cheese is bubbly and golden, about 40-45 minutes.

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