Not sure where I originally found this one, if you know, drop it in the comments and I can update my page : )
2 large zucchini 1 tablespoon salt 1 pound ground beef 1 1/2 teaspoons ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 1 (16 ounce) can tomato sauce 1/4 cup red wine 2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano hot water as needed 1 egg 1 (15 ounce) container low-fat ricotta cheese 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 |
DIRECTIONS:
| 1. | Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan. |
| 2. | Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. |
| 3. | To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. 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. |
| 4. | Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. |
| 5. | To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, 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, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. |
| 6. | Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 |