Zucchini Lasagna No Pasta Recipes

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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

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.

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

ZUCCHINI LASAGNA CASSEROLE (NO PASTA)



Zucchini Lasagna Casserole (no Pasta) image

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

1 cup brown rice
2 cups chicken stock
1 teaspoon butter
salt
2 -3 large zucchini
salt
1 lb ground chicken or 1 lb ground turkey
1 cup ricotta cheese
4 -5 large sage leaves, chopped
1 (19 fluid ounce) can stewed tomatoes
1/2 cup chicken stock
4 cloves garlic, smashed
1 chipotle chile in adobo, chopped with a little of the sauce (more if you wish, I used 2) (optional)
1/2 cup buttermilk
1 teaspoon cornstarch
1 cup shredded cheese, of your choice (I used sharp cheddar)
1 cup fresh cubed brown bread, crusts removed or 1 cup white bread (I used brown)

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!)



Zucchini Lasagna (No Pasta!) image

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

4 medium zucchini, trimmed or 4 medium summer squash
1/2 teaspoon dried Italian herb seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 1/4 lbs lean ground turkey
2 cups pasta sauce with mushrooms
16 ounces low fat cottage cheese
1 cup fresh basil leaf
2 large egg yolks
1/4 cup parmesan cheese, grated
1/2 cup seasoned bread crumbs
2 cups mozzarella cheese, shredded

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

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2019-07-16 Slice the zucchini with a mandoline to about 1/8" thick - lay slices on paper towel and sprinkle with pink Himalayan salt. Let sit for a minimum 30 minutes. In a pan, brown the beef in the coconut oil, add the chopped onion and minced garlic and fry till done. Add all but 2 tbsp of the tomato sauce to the meat mixture.
From mommymoment.ca


ZUCCHINI LASAGNA NO PASTA RECIPES ALL YOU NEED IS FOOD
Steps: In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil,... Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt ...
From stevehacks.com


ZUCCHINI LASAGNA RECIPE - NO SUGAR NO FLOUR RECIPES
Preheat oven to 400 degrees F. For the filling, saute spinach and garlic in large skillet over medium heat until the spinach has wilted. Remove from heat, set aside. In a mixing bowl. combine ricotta cheese, egg, parmesan cheese, basil and parsley. Mix well, then fold in the spinach and garlic mixture.
From nosugarnoflourrecipes.com


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