Zucchini Lasagna | Clean Eating Kitchen with Jan D’Atri
Watch Jan D’Atri, Red Mountain’s Culinary Chef, bake a lasagna using zucchini as a substitute for pasta.
- 2 large zucchini
- 1 tsp salt
- 16 oz ground beef
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 (16 oz) can tomato sauce
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh oregano
- 3 cups spinach
- 1 cup sliced mushrooms
- Begin by preheating the oven to 325 degrees F. and greasing a 9×13” baking pan with a little zero-calorie nonstick cooking spray.
- Using a julienne tool or slicing carefully with a knife, create thin strips of zucchini (cutting lengthwise). Squeeze the excess moisture out by wrapping it up in a clean tea towel or cheese cloth and pressing firmly. Set aside.
- To prepare the meat sauce, begin by cooking ground beef in a large skillet over medium-high heat. After about 5 minutes, add diced green pepper, onion, tomato sauce, basil, oregano, and a little water based on desired thickness of sauce.
- Bring mixture to a boil, then reduce heat and simmer for about 20 minutes, stirring frequently.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of the baking pan. Then, form a layer of zucchini slices followed by a layer of spinach and mushrooms.
- Repeat layers of meat sauce, zucchini slices, spinach and mushrooms until the ingredients have been completely used up.
- Bake in an oven for 45 minutes to an hour based on desired degree of doneness.
- Once ready, remove from oven and let stand for 5 minutes before serving.
It’s an Italian dish you can enjoy guilt-free, because this lasagna is made with zucchini. Now that’s a recipe that’s easy to make, tastes great, and will help you lose weight and keep it off. I’m Jan D’Atri and this is Clean Eating the Red Mountain Way.
Just look at this abundance of goodness. This zucchini lasagna is diet friendly and delicious. So, let’s get cooking — starting with the sauce.
It starts with a pound of lean ground beef, a sweet yellow onion, one bell pepper, the super herbs, oregano and basil, and a can of organic, no-sugar-added tomato sauce.
Slice the onion and dice fine. Onions are packed with vitamins, minerals, and antioxidants.
Do the same with the bell pepper, which is so rich in vitamin c, e, and potassium.
Next, the herbs! Fresh basil, chopped fine; and here’s a word about basil you don’t hear often: adaptogenic — that means it helps reduce stress and anxiety. Plus, basil is great for digestion and it helps protect against harmful bacteria. Oregano: another heart-healthy super herb packed with calcium, magnesium & iron, and it’s a great source of protein.
Once your ingredients are prepped, it’s time to make the meat sauce.
Coat your skillet with zero-calorie cooking spray, then add the beef. Lean beef is a rich source of iron, magnesium, zinc, and b vitamins — all of which help to form new red blood cells, build strong bones, and support the immune health.
Once the beef is cooked, add the bell pepper, onion, basil, and oregano. Give this tasty mixture a stir, and then add the organic tomato sauce — a great source of fiber; 6 grams per cup!
If the sauce is too thick, just add a little water to thin out, then a teaspoon of salt for flavor. Now, simmer for about 20 minutes. You know, a great meat sauce makes a great meal.
In the meantime, assemble the lasagna ingredients. You’ll need 4 cups of spinach — super high in nutrients, low in calories, and one of the best sources of iron in any leafy greens — and mushrooms, a superfood that’s a favorite in weight loss diets because they’re low calorie, low carb, and a great source of vitamins and minerals. And the star of the show, zucchini! Zero fat high in water and fiber, and full of nutritious vitamins and minerals.
You’ll shave them in ribbons with a vegetable peeler or slice them into thin strips with your knife. Lay the strips in between paper towels and press to remove the moisture. And now, you’re ready to assemble.
Spoon some meat sauce into a casserole dish, spreading evenly over the bottom. Next, add your first layer of zucchini, then the mushrooms in an even layer, and the spinach. Repeat the layers of meat sauce, zucchini, mushrooms, and spinach, ending with meat sauce. Then, lay some strips of zucchini on top and maybe roll a couple of strips into rosettes!
Bake the zucchini lasagna for about 45 minutes at 325 degrees. And when it’s done, just let it sit for a few minutes to firm up. Then, spoon a nice guilt-free portion onto your plate and enjoy every bite of this nutritious meal from the Clean Eating Kitchen at Red Mountain Weight Loss.
For more delicious recipes for clean eating the Red Mountain Way, visit redmountainweightloss.com
Jan D’Atri is Red Mountain’s official Culinary Chef, providing patients with a variety of instructional videos regarding how to cook healthy meals.
With an extensive background in the food industry as a restaurant owner, gourmet food distributor, and cookbook author, Jan’s expertise is in high demand. In fact, she has been featured in various Phoenix media outlets including radio host on 92.3FM KTAR, Arizona Midday, Sonoran Living, Phoenix Magazine, and more.
Watch more delicious recipes from our RM Clean Eating Kitchen series with Red Mountain’s Culinary Chef, Jan D’Atri and learn to eat clean the Red Mountain Way!