RECIPE: No-Noodle Lasagna

It can be hard to stick to New Year’s diet resolutions when it’s cold and dreary outside and you’re craving comfort foods. Thankfully, there are plenty of new tricks to make classic comfort dishes healthier for a new year (and a new you.) Here’s one of our favourites.

No-Noodle Lasagna


2 zucchinis
1 diced green bell pepper
1 diced onion
1 lb sliced fresh mushrooms (or sub for your favourite veggies)
1 16 oz package frozen spinach (or about two bunches, fresh)
1 lb grass-fed ground beef
1 egg
1 15 oz container low-fat ricotta cheese
6 oz shredded part-skim mozzarella cheese
6 oz grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
1 cup tomato paste
1 16 oz can tomato sauce (or make your own!)
1/4 cup red wine
salt & pepper to taste


  1. Preheat the oven to 325 degrees F and grease a deep 9×13 inch baking or lasagna pan.
  2. Slice zucchini lengthwise, into very thin slices. Sprinkle lightly with salt; set aside to drain on paper towel.
  3. Add beef and black pepper to a large skillet, and cook over medium high heat for 5 minutes. Add in green pepper and onion and cook, stirring frequently, until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer for 20 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl.
  5. To put together the lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini, 1/2 the ricotta mixture, the spinach, the mushrooms, then 1/2 the mozzarella. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan over the top and cover with foil.
  6. Bake for 45 minutes, before removing the foil and raising the oven temperature to 350 degrees F. Bake for an additional 15 minutes and let stand for 5 minutes before serving.
  7. Enjoy!



Back To Top