No Noodle Zucchini Lasagna Food

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LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

2009-10-25



Layered Zucchini Lasagna(No Noodles!) image

Make and share this Layered Zucchini Lasagna(No Noodles!) recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients:

  • 4 cups water
  • 6 cups sliced zucchini (about 3 medium)
  • 1 lb ground round (or use ground turkey, or meatless crumbles)
  • 3 garlic cloves, minced
  • 2 cups reduced-fat spaghetti sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cups fat-free cottage cheese (may use part ricotta or goat cheese)
  • 1 tablespoon dried parsley
  • 2 large eggs, lightly beaten
  • cooking spray
  • 1/2 cup dry breadcrumbs, divided
  • 1 3/4 cups preshredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°F.
  • Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
  • Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
  • Combine the cottage cheese, parsley, and eggs in a medium bowl.
  • Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
  • Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

Nutrition Facts : Calories 287.3, Fat 17, SaturatedFat 8, Cholesterol 96.9, Sodium 551.9, Carbohydrate 9.7, Fiber 1.1, Sugar 3.2, Protein 23.4

NO-NOODLE ZUCCHINI LASAGNA

2019-04-04



No-Noodle Zucchini Lasagna image

Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Provided by Jill Welch

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

Ingredients:

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 ½ teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • ¼ cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • 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 sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • 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.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g

Top Asked Questions

  1. How to make lasagna with zucchini?
    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.
  2. How do you cook zucchini noodles instead of pasta?
    Zucchini noodles (no special equipment required!) replace the pasta in this healthy casserole. 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.
  3. Can you freeze zucchini lasagna noodles?
    No-Noodle Zucchini Lasagna can be frozen after it has been cooked and then reheated. All of your favorite Italian flavors come together in this low-carb version of lasagna. The flavors are amazing, and I promise you won't miss the noodles.
  4. What can I substitute for lasagna noodles in a recipe?
    Vegetables like zucchini, cabbage, and bell peppers stand in for regular lasagna noodles to create luscious layers. Alternated with homemade tomato sauces, seasoned meats, and plenty of rich cheeses, these vegetables make for delicious substitutes for the traditional pasta.

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