Noodle Less Zucchini Lasagna Recipes

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AMAZING NO-NOODLE ZUCCHINI LASAGNA



Amazing No-Noodle Zucchini Lasagna image

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

5 medium zucchinis ((2 lb. total weight))
Olive oil cooking spray
1 1/2 teaspoons Diamond Crystal kosher salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 lb. lean ground beef ((85/15))
1 tablespoon minced fresh garlic
1 1/3 cup marinara sauce (divided)
15 oz whole milk ricotta cheese (room temperature)
2 large eggs
1/2 cup chopped fresh basil (packed (1 oz) )
8 oz shredded part-skim mozzarella cheese (divided)

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

NOODLE-LESS ZUCCHINI LASAGNA



Noodle-less Zucchini Lasagna image

The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!

Provided by Gina Homolka

Categories     Bake     Low Fat     Kid-Friendly     Low Cal     Dinner     Lunch     Casserole/Gratin     Low Cholesterol     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 8

Number Of Ingredients 14

1 pound 93% lean ground beef
1 1/4 teaspoons kosher salt
1 teaspoon olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
Freshly ground black pepper
3 medium zucchini
Cooking spray or oil mister
1 1/2 cups part-skim ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 large egg
4 cups shredded part-skim mozzarella cheese (16 ounces)

Steps:

  • Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
  • Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
  • Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
  • Preheat a grill to medium heat (or preheat a grill pan over medium heat).
  • Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
  • Preheat the oven to 375°F.
  • In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
  • Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.

MEATLESS ZUCCHINI LASAGNA



Meatless Zucchini Lasagna image

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

6 lasagna noodles
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups water
2 cans (6 ounces each) tomato paste
2-1/2 teaspoons each dried thyme, basil and oregano
3/4 teaspoon salt
3 medium zucchini, thinly sliced
1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

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

NO-NOODLE ZUCCHINI LASAGNA



No-Noodle Zucchini Lasagna image

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

2 large zucchini
1 tablespoon salt
1 pound ground beef
1 ½ teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

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

NOODLE-LESS LEFTOVER LAMB ZUCCHINI LASAGNA



Noodle-Less Leftover Lamb Zucchini Lasagna image

I had some leftover leg o' lamb and came up with this recipe. We like this a lot, in fact it's warming up in the oven as I write this, smells wonderfully of feta cheese and lamb, and I can't wait to dig in!

Provided by ieatfoOOod

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

3 cups leftover lamb, cut into 1/2 inch cubes
2 roasted garlic heads
2 medium zucchini, sliced thinly lengthwise
1 medium red bell pepper, chopped
3/4 cup chopped and pitted kalamata olive
1/2 pint cherry tomatoes, sliced in half
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
salt & pepper

Steps:

  • Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
  • Mix the ingredients all around and season with salt and pepper.
  • Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
  • Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
  • Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
  • Once again drizzle olive oil and sprinkle with salt & pepper to taste.
  • FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
  • Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

Nutrition Facts : Calories 303, Fat 23.9, SaturatedFat 9.3, Cholesterol 44.5, Sodium 792.8, Carbohydrate 15.1, Fiber 3.2, Sugar 6.1, Protein 10.1

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From ihartnutrition.com
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ZUCCHINI LASAGNA RECIPE - ERIN LIVES WHOLE
2022-03-01 First, preheat the oven to 350F and grease a 9×13 casserole dish. Next, slice the zucchini into noodle-like strips, about 1/4 inch thick. Set them aside on a baking sheet, and salt each noodle liberally (this helps suck up the moisture from the veggie). After ten minutes, dry noodles off completely on a paper towel.
From erinliveswhole.com
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NOODLE FREE LASAGNA ( ZUCCHINI INSTEAD OF NOODLES) - MOORE OR …
Mix together cottage cheese, egg, basil and pepper. Slice zucchini about 1/4-inch thick or less. Cover bottom of glass baking dish with sauce, and then layer the following: zucchini, spinach, sauce, cottage cheese mixture, mozzarella. Repeat. Top with fresh parm, sprinkle with dried basil. Cover with foil and bake at 350-degrees for 1 hour ...
From mooreorlesscooking.com
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ZUCCHINI PASTA-LESS LASAGNA RECIPE | BUSY WORKING MAMA
Ditch the carbs with this keto-friendly recipe! These zoodles are fresh and light with tomatoes, shredded chicken, goat cheese, and balsamic vinegar. Perfect for cookouts. Tender honey mustard chicken made in the slow cooker will be your favorite recipe! Sweet and tangy and goes perfectly with mashed potatoes.
From pinterest.com
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Top Asked Questions

Can you use zucchini instead of noodles in Lasagna?
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! Eggless version of zucchini lasagna.
How do you cook zucchini and mozzarella for lasagna?
Preparation. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella.
How much ricotta do you put on zucchini for lasagna?
Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers.
How to bake zucchini pasta?
Preheat the oven to 375°F. In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella.

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