Noodle-less Lasagna - My Bariatric Solutions

Noodle-less Lasagna

Ingredients: 1 tablespoon extra virgin olive oil 1 small onion, finely diced 1 green pepper, finely diced 1 teaspoon  garlic, minced 1 pound lean ground beef 8 ounces Italian sausage 1 jar spaghetti sauce 16 ounces part-skim ricotta cheese ½ cup grated Parmesan cheese ½ teaspoon ground pepper 1 large egg 3-4 zucchini (7-8 inches long) 1 cups Italian-blend shredded cheese 1 teaspoon Italian seasoning   Instructions:
  1. Preheat oven to 350°F.
  2. Slice zucchini lengthwise into long flat slices. Place them on paper towel, sprinkle with salt, and allow them to sit 10-15 minutes to draw out the excess water.
  3. Heat a large skillet over medium heat and add the oil. Sauté the onions and green peppers until softened.
  4. Add the garlic, beef, and Italian sausage, and brown until meats are fully cooked.
  5. Stir in spaghetti sauce, decrease to low heat and cover the pan. Allow sauce to simmer for 15 minutes.
  6. While the meat mixture is simmering, combine the ricotta, cheese, pepper and egg in a mixing bowl.
  7. In a 9×13 casserole dish, place 1/3 of the meat sauce mixture. Top with layer of zucchini “noodles.” Then spread a layer of ricotta mixture on top of the zucchini.
  8. Repeat step 7 one more time, and then top the final ricotta layer with the remaining sauce.
  9. Sprinkle cheese and Italian seasoning on top.
  10. Bake for 40 minutes or until cheese is browned to your liking.
  Recipe adapted from