AF - No-Noodle Lasagna

2		Large Zucchinis - Fresh with Skin
1  tablespoon		Salt
1  lb.		Ground Chicken
1-1/2  teaspoons		Ground Black Pepper
1		Green Bell Pepper, diced
1		White Onion, Large, diced
1  cup		Tomato Paste
16  ounces		Tomato Sauce - Canned with Tomato Tidbits, 15 oz
2  tablespoons		Chopped Fresh Basil or 2 tsp dry
1  tablespoon		Chopped Fresh Oregano or 1 tsp dry
1-1/2  cups		Hot water as needed
1		Large Egg - Raw
15  ounces		Sorrento Fat Free Ricotta Cheese
2  tablespoons		Chopped Fresh Parsley or 2 tsp dry
16  ounces		Birds Eye Freshlike Spinach - Frozen, Chopped
8  ounces		shredded mozzarella cheese
8  ounces		grated Parmesan cheese
1  lb.		Mushrooms - Fresh, Sliced

Tip: Click on the ingredient links to learn the nutritional information for all the AF - No-Noodle Lasagna ingredients. The serving size for any ingredient in AF - No-Noodle Lasagna may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Preheat oven to 300 degrees F. Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium-high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 35 minutes. Remove foil; raise oven temperature to 325 degrees F (175 degrees C), and bake an additional 12 minutes. Let stand for 5 minutes before serving.