Noodle-less Lasagna

Yield: 1 batch


  • 1 pound ground beef
  • ¾ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 medium zucchini, diced
  • 1 cup sliced mushrooms
  • 1 jar of your favorite spaghetti sauce – I use Gia Russo or Mario Batali (sugar not listed in Ingredients)
  • 1 large egg
  • 1 15-ounce container part skim ricotta
  • ¼ cup freshly chopped flat leaf parsley
  • ½ cup parmesan cheese
  • ⅔ cup grated part skim mozzarella


Preheat oven to 325º. Spray a deep 8×10-inch baking dish with cooking spray.
Toss beef with 1 tablespoon water, salt and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
Brown the beef mixture in a large non stick skillet over medium high heat; drain fat from pan. Add the zucchini and mushrooms; cook until vegetables have softened. Stir in sauce, reduce heat and simmer while preparing ricotta.
Combine egg, ricotta, parsley, and half the parmesan in a bowl until well blended.
Spoon the meat sauce into the bottom of the baking dish. Add the ricotta mixture by large spoonfuls over the meat sauce. Scatter the remaining cheeses over the top.
Bake 25 to 35 minutes until bubbling around edges and top lightly browned. Let stand for 5 minutes before serving.