Casserole Recipes: No-Noodle Zucchini Lasagna | Submitted By: a_cook

2 large zucchini1 tablespoon salt1 pound ground beef1 1/2 teaspoons ground black pepper1 small green bell pepper, diced1 onion, diced1 cup tomato paste1 (16 ounce) can tomato sauce1/4 cup red wine2 tablespoons chopped fresh basil1 tablespoon chopped fresh oreganohot water as needed1 egg1 (15 ounce) container low-fat ricotta cheese2 tablespoons chopped fresh parsley1 (16 ounce) package frozen chopped spinach, thawed and drained1 pound fresh mushrooms, sliced8 ounces shredded mozzarella cheese8 ounces grated Parmesan cheesePreheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. 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. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. 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. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. Amount Per Serving  Calories: 494 | Total Fat: 27.3g | Cholesterol: 121mg

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