Individual Zucchini Lasagna Recipes

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!

INDIVIDUAL ZUCCHINI LASAGNA

Steps:

• Slice zucchini is long thin strips.
• Combine zucchini and 1 tbsp water in skillet.
• Cook until slightly softened and bright green (about 3 min).
• Drain on paper towels.
• Cook spinach the same way.
• Mix spinach, cottage cheese, Parmesan, salt (if using) and pepper.
• Slice toast in half. Place one half in the bottom of a 2 cup ramekin. Repeat with second one.
• Layer pasta sauce and filling alternately with part of the cheese.
• Top with remaining cheese.
• Bake 350 degrees for about 20 minutes.
• Enjoy!

INDIVIDUAL VEGETABLE LASAGNAS

Steps:

• Preheat oven to 375 degrees F.
• In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
• Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

INDIVIDUAL ZUCCHINI, LEMON, AND RICOTTA GALETTES

Steps:

• For crust:
• Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
• For filling:
• Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.
• Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
• Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
• Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet.
• Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with fleur de sel.
• Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.
• Serve individual galettes hot or at room temperature.
• A type of sea salt; available at some supermarkets and at specialty foods stores.