AMAZING NO-NOODLE ZUCCHINI LASAGNA
Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
- In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
- In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
- Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
- Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
- Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
- Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 368 kcal, Carbohydrate 9 g, Protein 26.1 g, Fat 25 g, SaturatedFat 12 g, Sodium 558 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI LASAGNA SANS NOODLES
Guests are going to love this lasagna when you have them over for dinner. The fabulous flavors in this recipe will have your meat-loving friends asking for seconds!
Provided by Andy Anderson !
Categories Casseroles
Time 1h10m
Number Of Ingredients 22
Steps:
- 1. I love a good homemade lasagna, and I was taught by best... My Aunt Josephine Batali. She was born and raised in Naples, and she definitely knew her way around a kitchen. When I was a lad of nine or ten, I would go with her to the South Chicago farmer's markets, and she would be thumping and sniffing all the great veggies. She had an expression that every time she said it she would laugh: Never Trust a Skinny Chef... Since she was as thin as a rail, my nine-year-old brain didn't get that she was trying to be funny... I get it now, and I'm laughing with you. I hope you're looking down and smiling.
- 2. QUICK TOMATO SAUCE Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened but not browned, about 6 to 8 minutes.
- 3. Add the garlic and pepper flakes and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.
- 4. Add the tomato sauce, capers, and measured salt, stir to combine, and bring to a boil. Reduce the heat to medium low and simmer until the flavors meld and the sauce has slightly thickened, about 10 minutes. Remove from the heat, and set aside.
- 5. ZUCCHINI LASAGNA Cut the ends off the zucchini, and slice into 1/4-inch strips (lengthwise). Rough chop the artichokes and put into a colander to drain any excess liquid. Remove the cottage cheese from the container, and place on several paper towels to remove any additional liquid. Slice the tomato into 6 thin slices, and lay on paper towel to drain. Chef's Note: We're doing a lot of draining here, I know; however, it's an essential step.
- 6. Place the zucchini slices in a single layer on 2 baking sheets, and roast in a preheated 375f (190c) oven for about 15 minutes. Chef's Note: If you don't have two baking sheets, just do them in two batches. Remove from oven and allow to cool.
- 7. Chef's Note: When you have finished baking the zucchini leave the oven on, and place the rack in the bottom position.
- 8. Chef's Tip: If you don't have a mandolin, you might want explore getting one. Japanese mandolins are not that expensive, and they make short work out evenly slicing just about any kind of veggie. They come in all sizes and shapes; however, I would recommend one with different cutting blades, and adjustable depth.
- 9. Remove the stems from the mushrooms, and thinly slice. Add 1 tablespoon of oil to a large frying pan, and then heat over medium heat until shimmering. Add half the mushrooms, season with salt and pepper, and cook until golden brown, about 4 to 7 minutes. Chef's Note: During this process stir as little as possible. Remove the mushrooms from the pan, and reserve in a large prep bowl. Repeat the process, adding 1 tablespoon of oil to the pan, and then cook and reserve the remaining mushrooms.
- 10. Add the remaining 1 tablespoon of oil in the pan, heat over medium heat until shimmering. Add the artichokes, and cook, stirring occasionally, until lightly browned, about 4 to 7 minutes.
- 11. Add the artichokes to the the mushrooms, add the flour, or arrowroot powder, and then toss until all the veggies are evenly coated.
- 12. Add 1 1/4 cups of the sauce to the mushroom-artichoke mixture and toss to evenly coat. Then spread the remaining tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
- 13. Scatter a quarter of the mushroom, artichoke mixture over the sauce in an even layer. Then, carefully place a quarter of the zucchini slices in a single layer over the mixture. Add about a third of the cottage cheese evenly over the top. Finally, sprinkle a quarter of the mozzarella over the cottage cheese filling.
- 14. Make two more layers: mushroom,artichoke mixture zucchini slices cottage cheese mozzarella cheese
- 15. The final layer should be: zucchini slices mushroom, artichoke mixture mozzarella cheese. Add the six slices of tomato over the top of the mozzarella.
- 16. Bake uncovered in the preheated oven, until the sauce is bubbling around the edges and the top is browned. This should take about 40 minutes. If after this it still needs a bit of browning, you can set the temp up to 400f, and bake an additional 10 minutes Let cool on a wire rack for about 30 minutes before slicing. Place the Parmesan cheese in a bowl, and allow your guests to add some at the table. Enjoy.
- 17. ADDITIONAL CHEF'S NOTES: I prefer zucchini squash over yellow or crookneck squash because it's hearty enough to stand up to roasting without falling apart or sticking to the baking sheet. For a gluten-free lasagna, substitute arrowroot for the flour, as I indicated in the recipe.
- 18. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
LAYERED ZUCCHINI LASAGNA(NO NOODLES!)
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
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
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
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
EASY ZUCCHINI LASAGNA
No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 485 calories, Fat 18g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 33g protein.
ZUCCHINI LASAGNA WITH MEAT
Made in the kitchen of college kids trying to eat better, this recipe uses zucchini instead of pasta to make it lighter and healthier and no ricotta cheese!
Provided by veggiececilia
Categories Zucchini Lasagna
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
- Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
- Preheat the oven to 375 degrees F (190 degrees C).
- Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
- Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 31.5 g, Cholesterol 90.6 mg, Fat 31.9 g, Fiber 6.1 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1770.1 mg
More about "zucchini lasagna sans noodles recipes"
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
6-INGREDIENT PALEO ZUCCHINI LASAGNA (NO NOODLES!)
From rachlmansfield.com
BEST ZUCCHINI LASAGNA – WITHOUT NOODLES! - 2 SISTERS …
From 2sistersrecipes.com
ZUCCHINI-NOODLE LASAGNA - BETTER HOMES & GARDENS
From bhg.com
ZUCCHINI LASAGNA RECIPES
From allrecipes.com
ZUCCHINI LASAGNA {NO NOODLE LASAGNA} – WELLPLATED.COM
From wellplated.com
5/5 (3)Total Time 1 hrCategory Dinner, Main CourseCalories 401 per serving
ZUCCHINI LASAGNA | KITCHN
From thekitchn.com
15 ZUCCHINI NOODLES RECIPE - SELECTED RECIPES
From selectedrecipe.com
ZUCCHINI LASAGNA RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
ZUCCHINI LASAGNA - THE WOODEN SKILLET
From thewoodenskillet.com
ZUCCHINI LASAGNA SANS NOODLES | RECIPE | RECIPES, ZUCCHINI …
From pinterest.ca
BEST ZUCCHINI LASAGNA RECIPE (NOT WATERY & NO-NOODLE) - I CAN'T …
From icantbelieveitslowcarb.com
NO NOODLE VEGETARIAN ZUCCHINI LASAGNA RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
ZUCCHINI LASAGNA SANS NOODLES RECIPES
From tfrecipes.com
ZUCCHINI NOODLE CAPRESE LASAGNA - LOW CARB LASAGNA RECIPE
From iowagirleats.com
SPINACH LASAGNA ROLL UPS {VEGETARIAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
VEGAN ZUCCHINI LASAGNA RECIPE (NOT WATERY, NO MANDOLINE NEEDED)
From plantpowercouple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love