Zucchini Lasagna

Click here to see Chef Angelo prepare this recipe on Fox 2


  • Ingredients
  • 1 lb Lean Ground Beef
  • 1 cup Green Bell Peppers, chopped
  • 1 cup Onion, chopped
  • 1 Tbsp fresh Basil
  • 1 Tbsp Parsley
  • 1 Tbsp fresh Oregano
  • 1 Zucchini, sliced thinly
  • 1 1/4 cup white, raw Mushrooms, sliced, roasted and well drained
  • 15 oz Fresh Marinara
  • 15 oz skim milk mozzarella cheese, optional
  • 3 cloves Garlic, minced
  • 6 oz Tomato Paste,
  • 1 tsp Salt and Pepper, more to taste


  1. Brown the ground beef in a large pot over medium heat, stirring frequently.
  2. Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
  3. Stir in tomato paste and tomato sauce.
  4. Add in parsley, basil, oregano, salt and pepper, continue to stir.
  5. Bring sauce to a light boil, then remove from heat.
  6. Grease a 9" x 13" baking dish with coconut oil.
  7. Place a thin layer of the sauce in the baking dish.
  8. Layer zucchini and mushrooms over sauce, and repeat, alternating layering of sauce, then zucchini and mushrooms and finally topping with remain cheese..
  9. Bake lasagna at 325°F for 15 minutes, covered with foil.
  10. After 15 minutes, remove foil and bake for an additional 15 minutes.