EGGLESS ZUCCHINI LASAGNA
Eggless version of zucchini lasagna.
Provided by Chelsea S
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
- Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
- Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
- Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
- Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
- Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 45.5 g, Cholesterol 22 mg, Fat 16.3 g, Fiber 7.7 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1802.2 mg, Sugar 15.2 g
MEATLESS ZUCCHINI LASAGNA
This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
EGGLESS ZUCCHINI LASAGNA
Eggless version of zucchini lasagna.
Provided by Chelsea S
Categories Italian Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
- Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
- Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
- Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
- Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
- Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 45.5 g, Cholesterol 22 mg, Fat 16.3 g, Fiber 7.7 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1802.2 mg, Sugar 15.2 g
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