Vegetarian Zucchini Lasagna No Pasta Used Recipes

VEGETARIAN ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 200C/400F degrees.
• Slice the zucchini length ways. Don't slice them too thin as they will reduce in size once cooked due to their water content. About ½ cm or more in width will be fine.
• Place the zucchini slices on a silver foil lined baking tray, lightly brush them with olive oil and place under a hot grill. Cook until golden and flip over, brush with oil and grill the other side.
• Remove, pat dry the slices with kitchen towel to remove any excess water or oil and sprinkle with the chopped garlic and oregano. Season with the salt and pepper.
• In a bowl, mix the cream cheese and ricotta in a bowl and season with the salt and pepper.
• In a baking dish assemble the lasagne by layering the zucchini, cheese mixture and Marinara sauce.
• Repeat the layers until the dish is full. Sprinkle the mozzarella cheese on top.
• Cover the dish with aluminium foil and bake for 30 - 40 minutes. Take the foil off for the last 10 minutes of cooking to ensure a crispy topping.
• Remove from the oven and let stand for 10 minutes before serving.

VEGETARIAN ZUCCHINI LASAGNA RECIPE

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees. Spray a 9" x 13" casserole dish with cooking spray. Trim off the ends from the zucchini and slice the squash lengthwise into 1/8" thick slices. These will be your lasagna 'noodles'. Lightly season both sides of the zucchini slices with salt and lay them side-by-side onto paper towels to drain while you prepare the filling.
• Place a large skillet or frying pan over medium-high heat and add the olive oil. When the oil is hot, add diced red onion, bell pepper and carrots then cook 4-5 minutes until the onions are translucent. Add garlic and cook for 1 additional minute.
• Add mushrooms and squash and continue cooking on medium-high heat 15-20 minutes until all of the liquid given off by the vegetables has completely evaporated. Stir in marinara sauce, oregano, basil and red pepper flakes then bring the mixture to a bubble. Reduce heat to medium-low and simmer approximately twenty minutes until the sauce becomes very thick and no liquid runs as you scrape the spoon across the bottom of the skillet. See photo below of what it should look like .
• While the sauce is simmering, stir the ricotta or cottage cheese together with the beaten egg and Parmesan cheese then set aside. Blot all moisture from the zucchini slices with additional paper towels.
• When the sauce has thickened, remove from heat and spread about ½ cup in the bottom of the prepared baking dish. Cover the bottom of the dish with zucchini slices, overlapping slightly and trimming if necessary. Spread half of the ricotta/cottage cheese mixture over the zucchini in an even layer then spread half of the vegetable sauce on top. Sprinkle with 1 cup of mozzarella cheese, then repeat the layers of zucchini, ricotta, vegetable sauce and mozzarella cheese. Add one final layer of zucchini slices to the top and cover with aluminum foil.
• Bake 30 minutes then remove the foil and sprinkle the remaining cup of mozzarella cheese and an additional sprinkling of Parmesan over the top of the zucchini. Return to the oven to bake uncovered an additional 15 minutes then remove and allow it to cool 15 minutes before slicing. Enjoy!

ZUCCHINI LASAGNA (NO PASTA!)

Steps:

• Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
• Remove zucchini from oven and reduce heat to 375 degrees.
• In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
• Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.

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.

NO-NOODLE ZUCCHINI LASAGNA

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.

NO PASTA VEGETABLE LASAGNA

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.