• 2 large zucchini
  • 1 pound ground/minced meat
  • 1 tablespoon salt
  • 1 onion diced
  • 1 bell pepper diced
  • 1/2 spoon black pepper powder
  • 1 cup fine tomato paste
  • 2 tablespoon chopped basil leaves
  • 1 tablespoon chopped oregano
  • 1 egg
  • 1 container low-fat cheese
  • 1 container of mozzarella/parmesan cheese
  • 1 package fresh chopped spinach
  • 1 pound fresh diced mushrooms


  1. Preheat your oven. Bring to 325 degrees F (or 165 degrees C). Apply grease properly on your deep 9×13 inch baking pan or any deep pan you have.
  1. Prepare the zucchini steadily. Slice the zucchini lengthwise to very thin slices as possible for you. Now sprinkle some salt over the slices and keep them aside for some time. It will start to drain.
  2. Next, prepare the meat sauce with ease. In a large skillet, put the minced meat, black pepper and keep it at medium heat for about 5 minutes. Add bell pepper and onions to it and keep stirring till you see the meat turning dark and no longer red. Now add the basil, oregano, tomato paste and stir even more. You could use a small amount of hot water if you find it getting sticky and thick. Now, improve the heat and let it boil. Stir for 20 minutes at reduced heat.
  1. Prepare the egg mixture now. Take a pan, add the low-fat cheese, e.g. ricotta, egg and stir well till they form a nice mixture.

  1. Now it’s time to assemble the lasagne. First, spread about half of the meat sauce to the bottom of a pan. Then, layer your zucchini slices, followed by egg mixture, all the spinach, diced mushrooms, and some more cheese if left. Repeat the layering till the mixtures last. You can spread some Parmesan/Mozzarella on the top if you like. Cover it with aluminum foil now.
  1. Bake the mixture now. Keep it for 45 minutes. Remove the foil and bake for another 15 minutes at 175 degrees C. Switch it off and let it rest for 5 minutes before serving.