Big Meanies Meat Zucchini Lasagna Recipes

ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE

Steps:

• Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
• Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
• Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

BIG MEANIE'S MEAT & ZUCCHINI LASAGNA

Steps:

• Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt.
• Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
• In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
• Add ground beef and cook until browned.
• Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
• Preheat oven to 350°F.
• Blot the zucchini dry with paper towels.
• Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
• Bake about 45-50 minutes until the sauce starts to bubble.
• Let cool and serve.

THREE MEAT LASAGNA

Steps:

• Cook onion in olive oil in a large skillet until tender, several minutes.
• Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
• Drain fat.
• Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
• Reduce heat, cover, and simmer for 25-30 minutes.
• Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
• In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
• Preheat oven to 375°F.
• In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
• On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
• If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
• Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
• Allow to rest for 10-15 minutes before slicing and serving.

ZUCCHINI LASAGNA WITH MEAT

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.

MEATLESS ZUCCHINI LASAGNA

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.

LASAGNA WITH ZUCCHINI AND MEAT SAUCE

Steps:

• Heat oven to 350°F.
• Cook meat, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until meat is browned and onions are crisp-tender. Add pasta sauce; mix well. Simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Meanwhile, mix egg and ricotta in small bowl.
• Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times; top with remaining noodles. Cover with foil.
• Bake 35 to 40 min. Uncover; sprinkle with Parmesan and mozzarella. Bake, uncovered, 10 min. or until cheese is melted.

EASY ZUCCHINI LASAGNA

Steps:

• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
• Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
• Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

ZUCCHINI BEEF LASAGNA

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. , Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

MEAT SAUCE LASAGNA

Steps:

• Brown ground beef with onion in large pot. Drain grease and return to pot.
• Add tomato sauce & tomato paste, plus one can of water of each.
• Add garlic powder, salt, pepper, basil and oregano.
• Cook 45 minutes or more.
• Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
• While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
• Spray 9 x 13 glass baking dish with cooking spray.
• TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
• Spread 1/2 of the cottage cheese over the noodles.
• Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
• Spread 1/2 of the meat sauce on top of the cheese.
• Sprinkle with 2 oz Parmesan cheese.
• Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese).
• Bake at 350 degrees for 45 minutes.
• NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.

ZUCCHINI LASAGNA RECIPE BY TASTY

Steps:

• Cut the ends off of the zucchini, and cut in half, lengthwise.
• Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
• Dab zucchini strips with a paper towel to absorb the excess moisture.
• In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
• Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
• Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
• Preheat oven to 375˚F (190˚C).
• In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
• Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
• Bake for 50 minutes (times and temperatures may vary depending on the oven).
• Let rest for at least 20 minutes.
• Enjoy!

THE BIG LASAGNA

Steps:

• Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
• While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
• Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
• Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
• Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
• Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
• If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
• Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
• Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
• Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
• Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
• Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
• Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
• Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
• Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
• For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
• After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
• Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

BIG MAMAS LASAGNA

Steps:

• Base:.
• Brown mince adding chopped onion and garlic.
• Add bacon, tomatoe and tomatoe paste.
• Add 1/2 cup of water and bring to the boil, turn down heat and simmer until sauce thickens.
• Sauce:.
• Bring milk to just about boil. In a separate pan melt butter, once melted.
• combine flour with a whisk (by now the mixture will look similar to a small pastry mix) slowly add the boiled milk to the flour mixture being sure that all the milk is combined before mixing trough any more. Turn the heat up and be sure to continually stir the sauce until thick.
• Lasagna:.
• Layer some of the meat in a dish then lasagna sheets, add a layer of the sauce mixture and then more lasagna sheets continue this for several layers.
• The last layer will be meat, then sauce then grated cheese.
• Place in pre heated oven 180oc and cook for 40 minutes, cool for 5 minutes before serving.