ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
MUSHROOM ZUCCHINI LASAGNA
A homemade zucchini tomato sauce gives this entree its fresh-tasting flair. Billie Moss of El Sobrante, California shared the recipe for her creamy meatless lasagna.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 263 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 551mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
ZUCCHINI AND MUSHROOM LASAGNA
Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...
Provided by PalatablePastime
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
- Stir in milk gradually, blending so that sauce is smooth.
- Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
- In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
- Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
- Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
- Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
- Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
- Allow to sit 5-10 minutes before cutting and serving.
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
MUSHROOM LASAGNA
Mushroom lasagna for anyone that loves mushrooms!
Provided by Libbie Remmel
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
- Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
- Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
- Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g
ZUCCHINI LASAGNA RECIPE BY TASTY
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
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
More about "zucchiniandmushroomlasagna recipes"
WHITE LASAGNA WITH WILD MUSHROOM AND ZUCCHINI
From cookingmydreams.com
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 518 per serving
- In a large pan, melt the butter at medium heat (be careful not to burn it), add the flour and whisk until it becomes a thick paste.
- In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned.
- Pour a couple of tablespoons of white sauce on the bottom of a square 9x9" (23x23cm) baking dish with high borders.
ZUCCHINI AND MUSHROOM LASAGNA - RECETTE MAGAZINE
From blog.suvie.com
Servings 4Total Time 40 minsEstimated Reading Time 4 mins
ZUCCHINI LASAGNA | THE RECIPE CRITIC
From therecipecritic.com
SAVORY ZUCCHINI LASAGNA (WITHOUT NOODLES) RECIPE (KETO!)
From feastingathome.com
ZUCCHINI, EGGPLANT AND MUSHROOM LASAGNA – LOW CALORIE RECIPE
From clairekcreations.com
10 BEST SUMMER SQUASH AND ZUCCHINI LASAGNA RECIPES - YUMMLY
From yummly.com
SPICY ZUCCHINI RICOTTA LASAGNA WITH OREGANO BREADCRUMBS.
From halfbakedharvest.com
MUSHROOM LASAGNA, ALWAYS A GOOD IDEA! - LA CUCINA …
From lacucinaitaliana.com
EASY ONE-SKILLET ZUCCHINI LASAGNA - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
MUSHROOM BOLOGNESE LASAGNA | RICARDO
From ricardocuisine.com
BEST ZUCCHINI LASAGNA [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ZUCCHINI LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
ZUCCHINI LASAGNA WITH MEAT SAUCE AND MUSHROOMS (PALEO, GF)
From perchancetocook.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CREAMY MUSHROOM LASAGNA - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
THE ULTIMATE MUSHROOM LASAGNA - WENT HERE 8 THIS
From wenthere8this.com
ZUCCHINI LASAGNA | GIMME DELICIOUS
From gimmedelicious.com
ZUCCHINI AND MUSHROOM LASAGNA - DISH OFF THE BLOCK
From dishofftheblock.com
PASTA-FREE ZUCCHINI LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
ZUCCHINI LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST ZUCCHINI LASAGNA RECIPE EVER! - MARIA KILLAM
From mariakillam.com
ZUCCHINI SQUASH AND MUSHROOM LASAGNA - CHEERY KITCHEN
From cheerykitchen.com
PASTA WITH ZUCCHINI AND MUSHROOMS - MANGIA BEDDA
From mangiabedda.com
THESE MUSHROOM ZUCCHINI LASAGNA ROLLS ARE AMAZING AND CLEAN …
From cleanfoodcrush.com
MUSHROOM ZUCCHINI LASAGNA - FOX AND BRIAR
From foxandbriar.com
MUSHROOM AND ZUCCHINI LASAGNA - SAN REMO
From sanremo.co.nz
FRESH VEGGIE LASAGNA USING ZUCCHINI AND MUSHROOMS
From californiagrown.org
TOMATO AND ZUCCHINI BREAD LASAGNA - LIDIA
From lidiasitaly.com
SKILLET ZUCCHINI MUSHROOM LASAGNA • CURIOUS CUISINIERE
From curiouscuisiniere.com
RECIPE: "LASAGNE" FROM ZUCCHINI AND MINCED MEAT, WITH CHEESE …
From southerncookinglight.com
BROCCOLI AND SPINACH LASAGNA WITH ZUCCHINI AND SAUTéED …
From thespruceeats.com
EASY VEGETABLE LASAGNA WITH ZUCCHINI AND SPINACH - FEEDING YOUR …
From feedingyourfam.com
ZUCCHINI LASAGNA RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
ZUCCHINI ARTICHOKE MUSHROOM LASAGNA - GREEN SCHEME
From greenschemetv.net
EASY ZUCCHINI LASAGNA (LOW-CARB) - TASTE AND SEE
From tasteandsee.com
RAW MUSHROOM AND ZUCCHINI LASAGNA - CREATE MINDFULLY
From createmindfully.com
5 INGREDIENT VEGAN LASAGNA WITH ZUCCHINI - HOME-COOKED ROOTS
From homecookedroots.com
THE BEST ZUCCHINI LASAGNA (LOW CARB, GLUTEN-FREE) - LIVE EAT LEARN
From liveeatlearn.com
BEST ZUCCHINI LASAGNA RECIPE (NOT WATERY & NO-NOODLE)
From icantbelieveitslowcarb.com
10 BEST CROCK POT ZUCCHINI LASAGNA RECIPES | YUMMLY
From yummly.com
ZUCCHINI LASAGNA ROLL UPS WITH SPINACH & BASIL | FEASTING AT HOME
From feastingathome.com
VEGETARIAN ZUCCHINI LASAGNA - W/ MUSHROOM BOLOGNESE
From yummyaddiction.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