Cheesy Zucchini Lasagna Recipes

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

Ingredients

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.

ZUCCHINI LASAGNA

Zucchini Lasagna image

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 large egg, lightly beaten
1 cup 2% cottage cheese
4 medium zucchini (about 1-3/4 pounds)
3 tablespoons all-purpose flour
1 cup shredded part-skim mozzarella cheese
Additional shredded mozzarella cheese, optional

Steps:

Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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