Cheesy Zucchini Lasagna Recipes

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CHEESY ZUCCHINI LASAGNA ROLL-UPS



Cheesy Zucchini Lasagna Roll-Ups image

Make the most of your garden bounty with this irresistible dish of zucchini slices rolled up around a gooey filling of ricotta and mozzarella, baked with a tomato sauce and topped with crispy Italian bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 11

4 medium zucchini, cut lengthwise into 16 (1/4-inch) strips
4 tablespoons olive oil
3/4 teaspoon salt
1 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1 cup ricotta cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 egg yolk
2/3 cup Progresso™ Italian panko crispy bread crumbs

Steps:

  • Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
  • Spread pasta sauce in baking dish; set aside.
  • In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
  • In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
  • Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
  • Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 9 g, TransFat 1/2 g

CHEESY ZUCCHINI LASAGNA



Cheesy Zucchini Lasagna image

This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat.

Provided by Ozma3706

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

nonstick cooking spray
8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese
2 cups shredded zucchini
1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese
1/4 cup grated fat-free parmesan cheese
2 1/4 cups meatless sauce (may use a 27 oz. can of sauce)
9 uncooked whole wheat lasagna noodles
1/4-1/2 cup boiling water

Steps:

  • Heat oven to 350°.
  • Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
  • Reserve 1/2 cup of the mozzarella cheese.
  • Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
  • Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
  • Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
  • Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
  • Arrange remaining 3 noodles on top.
  • Sprinkle boiling water over all.
  • Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
  • Remove from oven; sprinkle with reserved mozzarella.
  • Let stand 15 minutes (or longer to get the desired firmness) before cutting.

CHEESY SPINACH-ZUCCHINI LASAGNA



Cheesy Spinach-Zucchini Lasagna image

Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.

Provided by Adam Dolge

Categories     Healthy Lasagna Recipes

Time 1h15m

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, divided
1 pound cremini mushrooms, thinly sliced
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
1 (11 ounce) package baby spinach
1 large egg, lightly beaten
1 (15 ounce) container part-skim ricotta cheese
1 ½ cups shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 25-ounce jar low-sodium marinara sauce, divided
6 sheets oven-ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8-inch planks
Chopped fresh basil and/or parsley for garnish

Steps:

  • Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
  • Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
  • Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
  • Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.

Nutrition Facts : Calories 362 calories, Carbohydrate 36 g, Cholesterol 55 mg, Fat 16 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, Sodium 514 mg, Sugar 7 g

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