No-Noodle Zucchini Lasagna Recipe

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No-Noodle Zucchini Lasagna Recipe


Introduction

On the date of August 22, 2024, at precisely 20:13:59.000Z, we set out to explore one of the most intriguing and health-conscious recipes available on AllRecipes.com: “No-Noodle Zucchini Lasagna”. This recipe has gained significant popularity, especially among those who desire a low-carb alternative to the traditional lasagna. In this article, we will delve into the intricacies of this dish, starting from the ingredients to the meticulous cooking techniques required to achieve perfection.

Detailed Ingredients

Here are the essential ingredients you’ll need for the No-Noodle Zucchini Lasagna:

  • 1 pound ground beef
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 3 zucchini, sliced lengthwise into 1/8 inch thick slices
  • 15 ounces part-skim ricotta cheese
  • 1 large egg
  • 1-1/2 pounds shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Prep Time, Cook Time, Total Time, Yield

To give you an overview of the time and yield:

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Detailed Directions and Instructions

Below are the step-by-step directions to prepare the No-Noodle Zucchini Lasagna:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a skillet over medium heat, cook the ground beef, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, minced garlic, and diced onion until the beef is browned and the onion is tender. Drain any excess grease.
  3. Add in tomato sauce, diced tomatoes, tomato paste, basil, and oregano. Simmer for 30 minutes, stirring occasionally.
  4. Meanwhile, slice the zucchini into thin sheets, about 1/8 inch thick. You can use a mandoline slicer for more precise cuts.
  5. In a mixing bowl, combine ricotta cheese, egg, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  6. To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Layer at least 1/3 of the zucchini slices over the sauce, followed by 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat the layers until all ingredients are used, finishing with the final layer of cheeses over the top.
  7. Cover with aluminum foil and bake in the preheated oven for 45-50 minutes until the lasagna is bubbly and the top cheese is melted and slightly browned. Let it stand for 10 minutes before slicing and serving.

Notes

Here are some useful notes you might want to consider when making the No-Noodle Zucchini Lasagna:

  • Make sure to pat the zucchini slices dry with paper towels to remove excess moisture which can make the lasagna watery.
  • If you’re short on time, you can prepare the meat sauce a day before and refrigerate it.
  • Consider adding other vegetables such as bell peppers or spinach for extra nutritional value and flavor.

Cook Techniques