Recipes and Cooking Zucchini-Noodle Lasagna 3.6 (14) 2 Reviews Cut carbs, calories, and fat with this cheesy Zucchini Noodle Lasagna recipe. Zucchini noodles (no special equipment required!) replace the pasta in this healthy casserole. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Broil Time: 12 mins Bake Time: 30 mins Stand Time: 10 mins Total Time: 1 hrs 22 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 pound zucchini (about 2 large or 3 medium) Nonstick cooking spray 1 pound 95% lean ground beef 2 cup chopped fresh portobello mushrooms 2 cloves garlic, minced 1 24-26 ounce jar chunky-style pasta sauce 1 8 ounce can tomato sauce 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed 1 teaspoon fennel seeds, crushed 1 egg, lightly beaten 1 15 ounce container fat-free ricotta cheese 2 cup shredded part-skim mozzarella cheese Directions Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375°F. In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese. To assemble lasagna, spread 1 cup of the sauce mixture on the bottom of a 13x9x2-inch baking pan. Top with enough of the zucchini slices to cover the sauce mixture. Dollop half of the ricotta mixture on top of the zucchini; use a spoon to lightly spread ricotta mixture over zucchini. Sprinkle 3/4 cup of the mozzarella cheese on top. Top with half of the remaining sauce mixture. Repeat layers once more, ending with sauce mixture. Bake in the 375°F oven for 20 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 10 to 15 minutes more or until cheese has melted. Let stand for 10 minutes before serving. Tips Typical Lasagna: 1920 calories, 64 g fat (Maggiano's Little Italy) Rate it Print Nutrition Facts (per serving) 209 Calories 8g Fat 15g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 209 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 58mg 19% Sodium 565mg 25% Total Carbohydrate 15g 5% Total Sugars 10g Protein 20g Vitamin C 17.7mg 89% Calcium 272.6mg 21% Iron 2.2mg 12% Potassium 555mg 12% Folate, total 36.3mcg Vitamin B-12 1.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.