ZUCCHINI LASAGNA
Provided by Food Network
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper.
- Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper.
- Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft.
- In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry.
- Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving.
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
ZUCCHINI LASAGNA
This easy lasagna "bianca" is tomato-free, and full of zucchini-adding a welcome dose of vegetables to this updated take on the classic.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
- In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
- Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
- Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Nutrition Facts : Calories 457 g, Fat 25 g, Fiber 2 g, Protein 26 g
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
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In small bowl slightly beat egg.
- Add cottage cheese, half of shredded cheese and flour.
- In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. Bake 10 minutes longer.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE
This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!
Provided by Jeff B.
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 21
Steps:
- Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
- Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
- Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g
ZUCCHINI LASAGNA
I love zucchini and sausage together. They complement each other very well. This is a wonderful dish! My kids ate it not realizing it was zucchini. We actually prefer this to using lasagna noodles.
Provided by Small Town Cook
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray pam on 9x13 pan.
- In frypan heat up butter. Fry zucchini slices until crisp and tender.
- In bowl, combine sauce (reserve 1/4 cup for bottom of pan), sausage, 3/4 cup parmesan cheese, egg, cottage cheese and mushrooms.
- In pan, spread 1/4 cup of sauce.
- Layer 1/3 of the zucchini, 1/3 of the mixture and 1 cup mozzerella cheese.
- Repeat 2 more times.
- Sprinkle remaining parmesan cheese.
- Bake 30 minutes.
Nutrition Facts : Calories 716.6, Fat 53, SaturatedFat 24.7, Cholesterol 169.3, Sodium 1940.4, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 41.2
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.
ZUCCHINI LASAGNA
Provided by Crystal Cook
Categories Cheese Tomato turkey Vegetable Bake Kid-Friendly Wheat/Gluten-Free Back to School Dinner Casserole/Gratin Ricotta Squash Zucchini Poker/Game Night Party Potluck Oregano Mandoline Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375°F.
- 2. In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
- 3. Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.
- 4. Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.
More about "zucchini lasagna recipes"
ZUCCHINI LASAGNA RECIPE | VEGETARIAN RECIPES | PBS FOOD
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LASAGNA WITH ZUCCHINI | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
- For this recipe, you will need a batch of fully cooked Bolognese sauce. This is a great way to use up leftover Bolognese sauce, but if you haven’t any or need to start from scratch, do that first.
- Bring a large pot of salted water to a boil and add the lasagna noodles. Cook the noodles according to directions on the package, usually 12 minutes. Drain, rinse with cold water to stop the cooking process and set aside. If you’re not building your lasagna right away, lay the noodles out on a clean kitchen towel on a sheet pan.
ZUCCHINI LASAGNA - THE RECIPE CRITIC
From therecipecritic.com
- In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout. Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
ZUCCHINI LASAGNA - MOMMY MOMENT
From mommymoment.ca
- 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.
ZUCCHINI LASAGNA - JO COOKS
From jocooks.com
- Make sauce: Add the olive oil to a large skillet and heat over medium heat. Add onion and cook for a couple minutes until onion is soft. Add garlic and ground beef and break the ground beef with a wooden spoon.
- Cook until the meat is no longer pink. Add bay leaves, cinnamon, oregano, pepper, hot sauce and stir. Cook for a couple more minutes. Add crushed tomatoes, stir and simmer for 10 to 15 minutes.
- Prepare zucchini: While the sauce is simmering you can prepare the zucchini, by either using a knife to slice them or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
- Add the ground beef to a large pan over medium high heat. Finely break down the ground beef with a spatula and pan fry it until browned and no longer pink.
ZUCCHINI LASAGNA ROLLS RECIPE | EATINGWELL
From eatingwell.com
- Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
- Slice each zucchini lengthwise into 1/4- to 1/8-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.
ZUCCHINI LASAGNA - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
- Add garlic to pan and saute for a minute, then add a zucchini and spinach. Spray with additional olive oil spray and cook for an additional minute, then add in basil.
- Flatten veggies and meat down a bit with your spatula, and then cover mixture with tomato sauce. Do not stir!
ZUCCHINI LASAGNA RECIPE - SKINNYTASTE
From skinnytaste.com
- 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, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
ZUCCHINI LASAGNA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
- Preheat the oven to 375°. Set 2 wire racks over 2 rimmed baking sheets. Arrange the zucchini slices in a single layer on the racks, brush with 1 tablespoon of the olive oil and season generously with salt and black pepper. Roast the zucchini for about 40 minutes, until just tender and lightly browned at the edges.
- Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion, garlic and a generous pinch each of salt and black pepper and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Stir in the tomato paste for 1 minute, then add the chopped tomatoes and crushed red pepper and bring to a simmer. Cook, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Season with salt and black pepper.
- In a medium bowl, combine the ricotta and the 1 cup of Parmesan with the egg, basil and thyme. Season with salt and pepper.
ZUCCHINI LASAGNA RECIPE | EATINGWELL
From eatingwell.com
- Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
VEGETARIAN ZUCCHINI LASAGNA - HURRY THE FOOD UP
From hurrythefoodup.com
- Fry the spelt in a large pan for around 2-3 minutes on a medium heat (no oil). Watch out it doesn’t burn! Just as it starts to release its aroma and turn brown, add the stock and stir well. Turn the heat off and let the spelt sit for 20 minutes, stirring now and then. If the pan cools down completely, let it simmer on a low heat instead.
- In this version you're using zucchini strips to replace the lasagna sheets (lower carb and calories). Make the lasagna as directed above, but only dice one zucchini. Slice the other into thin strips (I use a cheese slicer) and put it into an oven dish (you can use the one you're gonna cook the lasagne in to save on washing up.)
NO-NOODLE ZUCCHINI LASAGNA - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
ZUCCHINI LASAGNA (EASY VEGETARIAN MEAL) - FOOLPROOF LIVING
From foolproofliving.com
- To make tomato sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook until wilted, stirring frequently, 5-7 minutes. Add tomatoes, garlic, salt, pepper, and red wine vinegar. Cook until it is thickened 12-15 minutes, stirring occasionally. Off the heat, add basil, and set it aside.
- Place the zucchini slices in a colander set over a bowl; sprinkle it evenly with 1 tablespoon of salt. Let it drain for 30 minutes. You will realize that some of its juices will drain.
LOW CARB PALEO ZUCCHINI LASAGNA | FOOD FAITH FITNESS
From foodfaithfitness.com
- Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick. Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
ZUCCHINI LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
- Use a mandoline to cut the zucchini into 1/8 inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
THE BEST ZUCCHINI LASAGNA RECIPE (LOW CARB!) | AMBITIOUS ...
From ambitiouskitchen.com
- Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
- While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it.
- Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.
MEXICAN ZUCCHINI LASAGNA - FOOD FAITH FITNESS
From foodfaithfitness.com
- Lay them out flat onto 2 cookie sheets and sprinkle with 1 Tbsp salt (it's okay if some zoodles overlap on the pan)
LOW CARB ZUCCHINI LASAGNA - READY SET EAT
From readyseteat.com
- Spray large skillet with cooking spray and heat over medium heat. Add ground meat and onion to pan and cook until crumbled and brown, about 8 minutes. Stir in garlic and red pepper flakes. Drain (if needed) and return to pan.
- Stir in drained tomatoes, tomato sauce, Italian seasoning, sugar, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until sauce is thickened, 20 to 25 minutes.
FOOLPROOF ZUCCHINI LASAGNA - IFOODREAL.COM
From ifoodreal.com
- Cut zucchini lengthwise into 1/8" thick slices. Line large baking sheet with double layer of paper towels.
- Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.
- In the meanwhile, preheat large skillet on medium-high heat, swirl oil to coat and add turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring.
THE BEST ZUCCHINI LASAGNA – A SIMPLE PALATE
From asimplepalate.com
- Salt & pre-bake zucchini noodles: arrange zucchini slices on sheet pan lined with parchment paper. Sprinkle with course sea salt - let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles. Then bake noodles for 8-10 minutes - pat them dry when finished baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
TOFU ZUCCHINI LASAGNA - EATING BIRD FOOD
From eatingbirdfood.com
- Drain tofu and press to extract as much liquid as possible. If you don't own a tofu press, you can use the DIY method. Simply wrap the tofu in 1-2 paper towels, the wrap an absorbent kitchen towel around it. Place on a cutting board and top with another cutting board, a plate or another flat surface. Place a heavy object, like cookbooks or canned food on top. You want something heavy so it really presses into the tofu and removes the excess moisture. Let the tofu sit like this for 30 minutes or up to a few hours. The longer you let it sit, the more liquid you'll remove!
- pray a large casserole dish (I've used a 3 1/2 quart casserole dish as well as a 9X13 baking dish ) with non-stick spray.
- Chop off ends of the zucchini. Using a mandolin slicer, thinly slice lengthwise into 1/8 inch strips. If you don't have a mandolin, simply slice them lengthwise and try to make sure they are similar in width. These strips will be your lasagna noodles.
ZUCCHINI LASAGNA RECIPE | MYRECIPES
From myrecipes.com
- Heat oil in a large skillet over high. Add sausage, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook, using a wooden spoon to break up sausage, 3 minutes. Stir in onion and garlic; cook, stirring occasionally, until fragrant and tender, about 3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 20 minutes. Uncover and stir in basil. Continue simmering, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.
- Preheat oven to broil with rack positioned 6 inches from heat source. Slice zucchini lengthwise into 1/8-inch-thick slices using a mandoline (about 40 slices total). Arrange zucchini evenly in a single layer on 3 rimmed baking sheets. Sprinkle evenly with 3/4 teaspoon of the salt; let stand 5 minutes. Blot zucchini with paper towels.
- Broil zucchini in batches, if needed, in preheated oven for 2 minutes per batch. Remove from oven; reduce oven temperature to 375°F.
BEST ZUCCHINI LATTICE LASAGNA RECIPE - HOW TO MAKE ...
From delish.com
- Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper.
- Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
ZUCCHINI LASAGNA - CARLSBAD CRAVINGS
From carlsbadcravings.com
- Spread zucchini slices out in a single layer over several layers of paper towels. Sprinkle evenly with kosher salt and let rest at least 15 minutes while you begin the sauce and make the filling. After 15 minutes, brush the salt off with a wad of paper towels and pat dry.
- In a Dutch oven or large pot, brown sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
- While sauce is simmering, preheat oven to 350 degrees F. Add all of the Ricotta Filling ingredients to a large bowl and mix until combined.
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