Zucchini Noodle Lasagna Food

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ZUCCHINI LASAGNA

2018-12-20



Zucchini Lasagna image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

Ingredients:

  • 1 tablespoon olive oil
  • One 20-ounce package cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 15 ounces spinach, rinsed and drained
  • 3 large zucchinis (about 1 1/2 pounds)
  • 1 pound mozzarella
  • 6 fresh basil leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 3 cups low-fat cottage cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs, beaten
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Two 24-ounce jars store-bought marinara sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
  • Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
  • To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
  • Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

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

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

2022-06-17



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

Top Asked Questions

  1. How do you make homemade lasagna with zucchini noodles?
    Refrigerate until ready to assemble lasagna. Preheat oven to 375 degrees. Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place a layer zucchini noodles on top to cover the bottom of the pan. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese.
  2. What goes well with zucchini for lasagna?
    Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese. This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
  3. How to cook zucchini noodles in oven?
    Preheat oven to 375 degrees F. Grease a 9x13 baking dish with oil. With a vegetable peeler slice zucchini vertically in order to achieve thin, flat noodles resembling lasagna noodles. Place noodles on a paper towel, sprinkle with salt and set aside for 10 minutes.
  4. How to cook zucchini noodles with marinara sauce?
    Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles. Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers. Bake at 400 degrees for 25 to 30 minutes.

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