Lasagna with No-Noodle Zucchini

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Lasagna with No-Noodle Zucchini
  1. Preheat the 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 ground beef and black pepper in a large skillet over medium-high heat, stirring, for 5 minutes. Add green pepper and onion; cook and stir until meat is no longer pink.

  4. Stir in tomato sauce, tomato paste, wine, basil, and oregano; add 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.

  5. Meanwhile, stir ricotta, egg, and parsley together in a bowl until well combined.

  6. To assemble lasagna, spread 1/2 of the meat sauce over the bottom of the prepared pan. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 of the mozzarella cheese. Repeat by layering in the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan evenly over the top; cover with foil.

  7. Bake in the preheated oven for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes.

  8. Let lasagna stand 5 minutes before serving.

Cook’s Note

The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen the baking time.

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