Vegetarian Zucchini Lasagna Recipes
FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
- Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.
VEGETARIAN ZUCCHINI LASAGNA
Forget the meat in this Vegetarian Zucchini Lasagna. No one will even miss it is when they dig into a hearty Vegetarian Lasagna loaded with corn, zucchini, salsa and cheddar cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine first 4 ingredients.
- Layer 1/3 of the salsa mixture, and half each of the crushed chips, cottage cheese and cilantro in 13x9-inch baking dish. Repeat layers. Top with remaining salsa mixture; sprinkle with shredded cheese.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
VEGETARIAN LASAGNA
I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is.
Provided by Millereg
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix carrots, oregano, and spaghetti sauce together.
- Mix Ricotta, spinach, and eggs together in separate bowl.
- Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
- Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients.
- Bake in 350 degrees oven for about 45 minutes.
Nutrition Facts : Calories 473.2, Fat 27.2, SaturatedFat 15.7, Cholesterol 138.6, Sodium 1133.8, Carbohydrate 21.9, Fiber 4.7, Sugar 11.2, Protein 35.7
VEGETARIAN LASAGNA
A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!
Provided by Kim Cage
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
- Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 53.3 g, Cholesterol 18.1 mg, Fat 7.2 g, Fiber 10.5 g, Protein 17.2 g, SaturatedFat 3.3 g, Sodium 395.4 mg, Sugar 10.5 g
VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR
This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.
Provided by TVan8879
Categories One Dish Meal
Time 45m
Yield 1 lasagna, 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel zucchini and cucumber with a vegetable peeler to get long wide strips
- Layer some of the sauce in a mini loaf pan.
- Now alternate layers of zucchini/sauce/cucumber/sauce.
- At one point slice the mushrooms and chop the garlic and add it to one layer.
- On the second to last layer, add the parmesan cheese
- Finish with the last of the sauce.
- Bake at 325 degrees for 30 minutes.
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