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.
DECONSTRUCTED LASAGNA
In this case, "deconstructed" is really just a trendy way of saying easy! Instead of taking the time to layer the pasta, sauce, and several kinds of cheeses, I toss everything together to make a lasagna bowl that satisfies, with all of the same, indulgent components but far fewer calories and effort. Fresh marjoram has a minty, oregano-like flavor that is a nice change of pace from basil or dried Italian herbs-but really, any kind of fresh herb is delicious in tomato sauce, so use what's handy.
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
- To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
- Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
- Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
- Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g
Nutrition Facts : Calories 567, Fat 18 grams, Fiber 5 grams, Protein 31 grams, Sugar 8 grams
ZUCCHINI LASAGNA
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
DECONSTRUCTED ZUCCHINI LASAGNA
I got this recipe from The Times-Picayune on 10-2-08. It is originally from Casserole Crazy: "Hot Suff for Your Oven" by Emily Farris. It is a good meal and freezes very well!
Provided by macummer
Categories Meat
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside.
- In the same large pot, saute the onion and garlic in the olive oil until the onions are transucent. Add the beef and seasonwith the cumin, chili powder, salt and pepper. When the meat is browned, add the tomatos. Mix in the crushed red pepper and basil. Add the pasta, ricotta, zucchini and all but 1/4 cup of parmesan. Mix well.
- Transfer to a 2 3/4 quart baking dish and evenly distribute the reamaning parmesan on top of the casserole. Bake uncovered for 45 minutes. It is important not to over cook this dish, or the zucchini will become soggy.
Nutrition Facts : Calories 697.8, Fat 30.6, SaturatedFat 13.7, Cholesterol 155.4, Sodium 727.6, Carbohydrate 65.4, Fiber 5.2, Sugar 8.7, Protein 40.9
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