Raw Lasagna Zucchini And Tomato Recipes

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BROKEN LASAGNA WITH ZUCCHINI-TOMATO SAUCE



Broken Lasagna With Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
2 large zucchini (about 1 3/4 pounds), coarsely grated
12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
3 tablespoons unsalted butter
2 cups cherry tomatoes (1 cup whole, 1 cup halved)
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
1/2 cup grated parmesan cheese, plus more for topping
1 small bunch chives, cut into 1-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture.
  • Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.
  • Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.

Nutrition Facts : Calories 478, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 407 milligrams, Carbohydrate 73 grams, Fiber 6 grams, Protein 17 grams

ZUCCHINI LASAGNA RECIPE BY TASTY



Zucchini Lasagna Recipe by Tasty image

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

2 zucchinis
1 cup grated parmesan cheese
2 tablespoons olive oil
½ large white onion
2 cloves garlic
1 lb ground turkey
28 oz crushed tomato
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf
16 oz ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan cheese
¼ teaspoon salt
½ teaspoon pepper

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

ZUCCHINI, TOMATO, AND LAMB LASAGNA



Zucchini, Tomato, and Lamb Lasagna image

Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil, plus more for baking sheets
5 medium zucchini, cut lengthwise into 1/4-inch slices
Coarse salt and ground pepper
1 yellow onion, diced small
2 garlic cloves
1 1/4 pounds ground lamb or beef
1 tablespoon tomato paste
2 large tomatoes, diced large
1/4 cup fresh oregano leaves
10 ounces part-skim ricotta (1 cup)
1/2 ounce Parmesan, grated (2 tablespoons)

Steps:

  • Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.
  • Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 316 g, Fat 19 g, Fiber 3 g, Protein 24 g, SaturatedFat 8 g

RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)



Raw Lasagna (Zucchini and and Basil Cashew Cheese) image

This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).

Provided by Emily Amarnick

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 medium zucchini
1 cup raw cashews, soaked in water for 30 minutes
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1/4 cup water
1/2 cup fresh basil leaf (lightly packed)
1/2 cup nutritional yeast
1 cup sun-dried tomato
3 roma tomatoes

Steps:

  • "Zucchini ""Noodles"":.
  • Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
  • Basil Cashew Cheese:.
  • Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
  • Tomato Sauce:.
  • Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
  • Assembly:.
  • Line the base of your dish with zucchini strips, overlapping them slightly.
  • On top of this, put down a layer of the basil cheese, and then the tomato sauce.
  • Finish this with another layer of slightly overlapping zucchini strips.
  • Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
  • Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
  • Garnish individual portions with black pepper and a sprig of basil.

Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5

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