Clean Eating In the Kitchen Recipes

Zucchini Lasagna

September 10, 2017
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A clean eating take on lasagna – zucchini lasagna!

Growing up in an Italian family meant PASTA – Lasagna, stuffed shells, straight spaghetti, curvy spaghetti – all kinds of spaghetti!!! If you’re looking for a low-carb dinner to satisfy your Italian food craving, this zucchini ribbon lasagna is perfect as my daughter’s zucchini plant is producing fresh zucchini right now! It’s great in the summer with garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles. We didn’t!

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Ingredients

  • 2 large zucchini
  • 1 tbspsalt
  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, chopped
  • 1 onion, chopped
  • 1 cup tomato paste
  • 1 (16 ounce) can sugar free tomato sauce
  • 1/4 cup red wine
  • 1 tbsp basil
  • 1 tbsp oegano
  • 1 tbsp parsley
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained (optional)
  • 1 lb fresh mushrooms, sliced (optional)

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Steps to make Zucchini Lasagna

Preheat oven to 325 F (165 C) and grease a 9×13 inch baking pan.

Slice zucchini lengthwise into very thin slice and sprinkle with salt. I used a Pampered Chef Simple Slicer to slice mine.

Make the sauce! 
Cook and stir ground beef and black pepper in a large skillet over medium high heat for 5-8 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Drain any fat. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding 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.

Assemble the masterpiece!
Spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the salted zucchini slices, (optional: all of the spinach, followed by all of the mushrooms), then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, and mozzarella.

Spread Parmesan cheese evenly over the top; cover with foil.

Bake for 45 minutes and then remove foil; raise oven temperature to 350 F (175 C), and bake for another 15 minutes. Let stand for 5 minutes before serving.

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