ITALIAN ZUCCHINI LASAGNA
Make and share this Italian Zucchini Lasagna recipe from Food.com.
Provided by kiwidutch
Categories Lunch/Snacks
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook lasagna noodles according to package directions or until tender but still firm.
- Drain, keep warm.
- Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
- Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
- Simmer 45-50 minutes .
- To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
- Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
- Grease a 9" x 13" or larger, baking pan.
- Arrange a first layer of noodles so the ends hang over both sides of the pan.
- These will be folded back-over the top on the final layer.
- Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
- Repeat.
- For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
- Top with parmesan cheese and cover with foil.
- Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
- Serve this Italian food with french bread and have additional parmesan cheese at the table.
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- 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.
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
CHEESY ZUCCHINI LASAGNA
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
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 WITH BEEF AND SAUSAGE
This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!
Provided by Jeff B.
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams
More about "italian zucchini lasagna recipes"
PERFECT ZUCCHINI LASAGNA (NOT WATERY!) – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 1 hr 30 minsCategory Main DishCalories 382 per serving
- Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
- Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
ZUCCHINI LASAGNA, YOUR NEW FAV RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
ZUCCHINI LASAGNA - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
3 CHEESE ITALIAN ZUCCHINI LASAGNA
From dragonecheese.com
ZUCCHINI LASAGNA RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
ZUCCHINI LASAGNA - CARLSBAD CRAVINGS
From carlsbadcravings.com
ROASTED EGGPLANT & ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
ZUCCHINI LASAGNA RECIPE KETO - SWEET KETO LIFE
From sweetketolife.com
ZUCCHINI LASAGNA WITH ITALIAN SAUSAGE - HONEYBUNCH HUNTS
From honeybunchhunts.com
LEAN AND GREEN ZUCCHINI LASAGNA | KETO & LOW-CARB
From leanandgreenrecipes.net
ITALIAN LASAGNA WITH ZUCCHINI AND PROVOLONE RECIPE ...
From everybodylovesitalian.com
PASTA-FREE ZUCCHINI LASAGNA - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BEST ZUCCHINI LASAGNA RECIPE (WITH OR WITHOUT MEAT ...
From christinascucina.com
ZUCCHINI AND COUNTRY BREAD LASAGNA - LIDIA
From lidiasitaly.com
ZUCCHINI LASAGNE - PROUD ITALIAN COOK
From prouditaliancook.com
EGGPLANT ZUCCHINI LASAGNA - KITCHEN DIVAS
From kitchendivas.com
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
ZUCCHINI LASAGNA ROLL UPS - DAMN DELICIOUS
From damndelicious.net
KETO ZUCCHINI LASAGNA - (GLUTEN FREE) RECIPE - DIET DOCTOR
From dietdoctor.com
ZUCCHINI LASAGNA- NO FUSS RECIPE - LAUGHING SPATULA
From laughingspatula.com
3-CHEESE ITALIAN ZUCCHINI LASAGNA - EMILY ELLYN
From emilyellyn.com
ZUCCHINI, TOMATO AND SAUSAGE LASAGNA - ITALIAN RECIPES BY ...
From giallozafferano.com
LOW CARB ITALIAN ZUCCHINI LASAGNA RECIPE | AUTHENTICA ...
From authenticaworldcuisine.com
ZUCCHINI LASAGNA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
ITALIAN SAUSAGE ZUCCHINI LASAGNA • CURIOUS CUISINIERE
From curiouscuisiniere.com
KETO ZUCCHINI LASAGNA RECIPE- KETOFOCUS
From ketofocus.com
ZUCCHINI LASAGNA RECIPE - ERIN LIVES WHOLE
From erinliveswhole.com
ZUCCHINI LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
ZUCCHINI LASAGNA - JO COOKS
From jocooks.com
NO-NOODLE ZUCCHINI LASAGNA (KETO, GLUTEN-FREE ...
From sweetashoney.co
ZUCCHINI LASAGNA - RECIPE GIRL®
From recipegirl.com
ZUCCHINI LASAGNA WITH BéCHAMEL SAUCE | RECIPE | KITCHEN ...
From kitchenstories.com
SKILLET RAVIOLI LASAGNA WITH ITALIAN SAUSAGE & ZUCCHINI
From sunshineandhome.com
ZUCCHINI LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
ZUCCHINI LASAGNA RECIPE - FIVE STARR DISHES
From fivestarrdishes.com
ZUCCHINI LASAGNA RECIPE (EASY AND CHEESY!) - THE FOOD ...
From thefoodcharlatan.com
ITALIAN FLAG LASAGNA RECIPE | RACHAEL RAY
From rachaelray.com
THE BEST ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
ZUCCHINI LASAGNA | GIMME DELICIOUS
From gimmedelicious.com
ZUCCHINI LASAGNA | THE RECIPE CRITIC
From therecipecritic.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #lunch #main-dish #eggs-dairy #pasta #vegetables #oven #easy #european #beginner-cook #potluck #dinner-party #heirloom-historical #holiday-event #kid-friendly #romantic #italian #lasagna #cheese #dietary #low-sodium #low-cholesterol #seasonal #low-calorie #wedding #healthy-2 #low-in-something #pasta-rice-and-grains #squash #novelty #taste-mood #to-go #equipment #4-hours-or-less
You'll also love