Healthy and Delicious No-Noodle Zucchini Lasagna Recipe

This no-noodle zucchini lasagna is a delectable twist on the traditional lasagna recipe, perfect for those following a gluten-free or low-carb diet. The lasagna layers are made with thinly sliced zucchini instead of pasta, reducing the calorie and carbohydrate content without compromising on flavor. Packed with nutritious ingredients, this dish is a great way to incorporate more vegetables into your diet. The blend of cheeses, tangy tomato sauce, and savory seasonings create a mouthwatering combination that will leave you craving seconds. This recipe is easy to make and is sure to impress your family and friends.

Ingredients

• 3 large zucchini
• 1 lb ground beef
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchini lengthwise into thin strips, about 1/4-inch thick.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and continue cooking until the onion becomes translucent.
4. Stir in the diced tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld together.
5. In a separate bowl, combine the ricotta cheese and grated Parmesan cheese.
6. Spread a thin layer of the tomato sauce mixture on the bottom of a greased 9x13-inch baking dish.
7. Lay a single layer of zucchini slices on top of the sauce, covering the bottom of the dish.
8. Spread a layer of the ricotta mixture over the zucchini, followed by a layer of shredded mozzarella cheese. Repeat the layers until all the ingredients are used, ending with a layer of sauce and mozzarella cheese on top.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for 5-10 minutes before serving. Sprinkle with chopped fresh basil, if desired.
11. Slice and enjoy the delicious and healthy no-noodle zucchini lasagna!

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