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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

No Noodle Lasagna

Source: Benetfits Pulse

Zucchini takes the places of noodles in this delicious, healthy lasanga.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	490.2

Total Carbs	33.5 g

Dietary Fiber	7.6 g

Sugars	15.6 g

Total Fat	20.6 g

Saturated Fat	9.3 g

Unsaturated Fat	1.2 g

Potassium	1212.0 mg

Protein	44.9 g

Sodium	634.0 mg

Dietary Exchanges 20.6 Fat, 5.1 Vegetables, 2.9 Meat, 1.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 325 degrees F. Brown the beef in olive oil. When nearly done, add onions and bell pepper. Sauté until the onions begin to soften.
Add garlic and continue cooking until onions are transparent. Add tomato sauce, tomato paste, and red wine. Add basil, oregano, fennel seed, salt, black pepper and red pepper flakes. Simmer until thick.
In a seperate bowl, mix the egg substitute, ricotta cheese, parsley, salt and pepper.
Spray a 9 x 13 baking dish with fat free cooking spray.
Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zucchini. Spread zucchini with ricotta mixture, top with spinach leaves and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheeses.
Bake for 35 to 45 minutes. Cheese should be bubbly and golden brown.