Eggless Zucchini Lasagna Recipes

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EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

This easy vegetarian lasagna is the queen of comfort food. Its loaded with spinach ricotta, vegetables and a super easy homemade pasta sauce plus lots of cheese! A truly hearty meal in itself.

Provided by Richa

Categories     Main Course

Time 50m

Number Of Ingredients 27

1 tablespoon Olive Oil
3 Garlic cloves (chopped finely)
1 Onion (finely chopped (100g))
1 Carrot (grated (70-80 grams))
2 Tomatoes (chopped (170g))
2 cups Tomato Puree (400g/ Passata)
1 cup Water
1 Bay Leaf
3/4 teaspoon Thyme ( dried)
3/4 teaspoon Oregano ( dried)
1/2 teaspoon Dried Chilli flakes (adjust to taste)
1 tablespoon Sugar
Salt and pepper
2 tablespoons Olive Oil
1 Onion (any type, chopped (175 -200g))
2 Garlic cloves (minced)
1 Red Bell Pepper (chopped (100g))
200 g Button Mushrooms (diced)
1 Zucchini (diced (medium))
Salt and pepper
100 g Spinach (blanched and chopped (Note 1))
200 g Ricotta
1/2 cup Parmesan (grated)
1 tablespoon Fresh Cream (optional)
1/2 teaspoon Salt and Pepper
12 no boil Lasagne sheets
300 g Mozzarella ( shredded)

Steps:

  • Start the sauce so that it can simmer while you prep everything else. Heat oil in a saucepan and saute onions, garlic and carrots. Once the onions are soft, add tomatoes, tomato puree, water, thyme, oregano, sugar, salt and pepper and let this come to a boil. Then reduce the heat to a simmer and simmer for 20-25 minutes till the tomatoes break down and the sauce is thick.
  • Heat olive oil in a pan and saute onions and garlic. Add salt and once the onions are translucent, add bell peppers, mushrooms and zucchini. Cook on high heat for 8-10 minutes till the vegetables are cooked and any residual water has evaporated. Season with more salt and pepper if required.
  • In a bowl mix together blanched spinach, ricotta, parmesan and cream (is using). Refrigerate till ready to use.

Nutrition Facts : Calories 373 kcal, Sugar 13 g, Sodium 735 mg, Fat 22 g, SaturatedFat 10 g, Carbohydrate 24 g, Fiber 5 g, Protein 21 g, Cholesterol 54 mg, ServingSize 1 serving

EGGLESS ZUCCHINI LASAGNA



Eggless Zucchini Lasagna image

Eggless version of zucchini lasagna.

Provided by Chelsea S

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 9

3 large zucchini, trimmed and cut lengthwise into long strips
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tablespoon Italian herb seasoning
3 cups tomato sauce
¼ cup grated Parmesan cheese, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
  • Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
  • Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
  • Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
  • Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
  • Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
  • Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 45.5 g, Cholesterol 22 mg, Fat 16.3 g, Fiber 7.7 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1802.2 mg, Sugar 15.2 g

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