MEATLESS ZUCCHINI LASAGNA
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
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
NOODLE-LESS ZUCCHINI LASAGNA
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
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.
NO-NOODLE ZUCCHINI LASAGNA
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
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
ZUCCHINI LASAGNA CASSEROLE (NO PASTA)
This recipe is an entry for Main Course in the RSC Summer 2004 contest (rest time not included in cook time)
Provided by Derf2440
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
- Fluff with a fork and set aside to cool.
- The rice can be prepared ahead.
- Preheat oven to 400f degrees.
- Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
- Do not peel and place the unpeeled pieces cut side up.
- Sprinkle with salt to taste.
- In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
- Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
- Spread rice mixture evenly over the zucchini.
- Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
- Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
- Remove from oven and let rest 15 minutes, cut into squares and serve hot.
- Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
- Freezes well.
Nutrition Facts : Calories 454.3, Fat 19.5, SaturatedFat 9.2, Cholesterol 103.5, Sodium 661.6, Carbohydrate 41.7, Fiber 3.2, Sugar 9.1, Protein 29.5
ZUCCHINI LASAGNA (NO PASTA!)
When my mom was diagnosed with diabetes I searched for low-carb recipes and this was one of them I came up with. You'll never miss the pasta.
Provided by SweetySJD
Categories Poultry
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365.2, Fat 19.3, SaturatedFat 7.5, Cholesterol 137.9, Sodium 1158.3, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 31.5
More about "zucchini lasagna no pasta recipes"
PASTA-FREE ZUCCHINI LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (2)Total Time 1 hr 35 minsCategory Main DishCalories 548 per serving
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer until ready to assemble lasagna.
- Meanwhile, cut zucchini lengthwise into 1/8-inch thick strips. Place zucchini into a large colander. Sprinkle with salt to draw out moisture. Rinse and pat dry.
- In a mixing bowl, combine ricotta cheese with egg, parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
NO PASTA ZUCCHINI LASAGNA | RECIPELION.COM
From recipelion.com
Estimated Reading Time 50 secs
BEST ZUCCHINI LASAGNA ROLL-UPS RECIPE - DELISH.COM
From delish.com
10 BEST NO PASTA VEGETABLE LASAGNA RECIPES | YUMMLY
From yummly.com
NO-NOODLE ZUCCHINI LASAGNA - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BEST ZUCCHINI LASAGNA RECIPE (NOT WATERY & NO-NOODLE)
From icantbelieveitslowcarb.com
ZUCCHINI LASAGNA (WITHOUT NOODLES) RECIPE (KETO!)
From feastingathome.com
BEST ZUCHINI LASAGNA (NOT WATERY! + HOW TO MAKE …
From carlsbadcravings.com
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
ZUCCHINI LASAGNA RECIPE MADE FROM ZUCCHINI SLICES - NO …
From whiteonricecouple.com
BEST ZUCCHINI LASAGNA - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
NO-NOODLE ZUCCHINI LASAGNA | WILLIAMS SONOMA
From williams-sonoma.com
NO-NOODLE ZUCCHINI LASAGNA - REAL LIFE DINNER
From reallifedinner.com
11 NO-NOODLE LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
NO-NOODLE ZUCCHINI LASAGNA (WITH CREAM CHEESE)
From whereismyspoon.co
ZUCCHINI LASAGNA (NOT WATERY!) - SIMPLE JOY
From simplejoy.com
ZUCCHINI LASAGNA (WITHOUT THE PASTA SHEETS)
From noteatingoutinny.com
LASAGNA WITHOUT PASTA - THERESCIPES.INFO
From therecipes.info
VEGAN GLUTEN-FREE ZUCCHINI LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
PASTA > ZUCCHINI LASAGNA - NHLBI DELICIOUSLY HEALTHY EATING RECIPES
From healthyeating.nhlbi.nih.gov
10 BEST ZUCCHINI LASAGNA WITHOUT PASTA RECIPES | YUMMLY
From yummly.com
NO NOODLE LASAGNA RECIPE | WHOLESOME YUM
From wholesomeyum.com
ZUCCHINI NO-PASTA LASAGNA - MARGOT'S MORSELS
From margotsmorsels.com
NO-NOODLE ZUCCHINI LASAGNA - SAY YES
From sayyes.com
BEST ZUCCHINI LASAGNA RECIPE (WITH OR WITHOUT MEAT)
From christinascucina.com
ZUCCHINI LASAGNA RECIPE - SKINNYTASTE
From skinnytaste.com
NOODLELESS ZUCCHINI LASAGNA - GREATIST
From greatist.com
ZUCCHINI LASAGNA (MEAT FREE, NO PASTA, KETO FRIENDLY) - VANILLA VADZ
From vanillavadz.com
ZUCCHINI LASAGNA- NO FUSS RECIPE - LAUGHING SPATULA
From laughingspatula.com
ZUCCHINI LASAGNA (NOT SOGGY!) - FARM LIFE DIY
From farmlifediy.com
THE BEST ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
ZUCCHINI LASAGNA - NO NOODLES! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
VEGETARIAN ZUCCHINI LASAGNA – BETTER THAN ANY MEAT CONTEMPORARY!
From hurrythefoodup.com
EASY CLEAN ZUCCHINI NOODLE LASAGNA RECIPE MEAL PREP
From heandsheeatclean.com
PERFECT ZUCCHINI LASAGNA (NOT WATERY!) – A COUPLE COOKS
From acouplecooks.com
NO PASTA VEGAN ZUCCHINI LASAGNA RECIPE - LOVE VEGAN LIVING
From loveveganliving.com
NO NOODLE VEGETARIAN ZUCCHINI LASAGNA RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
ZUCCHINI NOODLE LASAGNA - WHITE LASAGNA WITH BECHAMEL SAUCE
From fifteenspatulas.com
EGGPLANT AND ZUCCHINI LASAGNA (NO PASTA!) - THE COOKIE WRITER
From thecookiewriter.com
ZUCCHINI LASAGNA - MOMMY MOMENT
From mommymoment.ca
ZUCCHINI LASAGNA NO PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ZUCCHINI LASAGNA RECIPE - NO SUGAR NO FLOUR RECIPES
From nosugarnoflourrecipes.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 »
You'll also love