Individual Zucchini Lasagna Recipes
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
INDIVIDUAL ZUCCHINI LASAGNA
Although this is for two people...I always adjust the ingredients to make it in a 9x13 pan. The zucchini is used in place of noodles.
Provided by luvcookn
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Slice zucchini is long thin strips.
- Combine zucchini and 1 tbsp water in skillet.
- Cook until slightly softened and bright green (about 3 min).
- Drain on paper towels.
- Cook spinach the same way.
- Mix spinach, cottage cheese, Parmesan, salt (if using) and pepper.
- Slice toast in half. Place one half in the bottom of a 2 cup ramekin. Repeat with second one.
- Layer pasta sauce and filling alternately with part of the cheese.
- Top with remaining cheese.
- Bake 350 degrees for about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 398, Fat 19.4, SaturatedFat 10, Cholesterol 64.7, Sodium 1169.9, Carbohydrate 30.6, Fiber 4.3, Sugar 12.2, Protein 27.6
ZUCCHINI LASAGNA
This is from Martha Stewart, haven't tried it but it sounds really good. Wanted to get the nutrition information for it so I'm posting it here where it will be safe until I have time to try!
Provided by CookingLaura
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
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 324.9, Fat 20.2, SaturatedFat 12.2, Cholesterol 74.7, Sodium 503.6, Carbohydrate 14.4, Fiber 1.2, Sugar 6.3, Protein 22
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