Noodle Less Leftover Lamb Zucchini Lasagna Recipes

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NO-NOODLE ZUCCHINI LASAGNA



No-Noodle Zucchini Lasagna image

Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Provided by Jill Welch

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

2 large zucchini
1 tablespoon salt
1 pound ground beef
1 ½ teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g

AMAZING NO-NOODLE ZUCCHINI LASAGNA



Amazing No-Noodle Zucchini Lasagna image

Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!

Provided by Vered DeLeeuw

Categories     Side Dish

Time 1h10m

Number Of Ingredients 13

5 medium zucchinis ((2 lb. total weight))
Olive oil cooking spray
1 1/2 teaspoons Diamond Crystal kosher salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 lb. lean ground beef ((85/15))
1 tablespoon minced fresh garlic
1 1/3 cup marinara sauce (divided)
15 oz whole milk ricotta cheese (room temperature)
2 large eggs
1/2 cup chopped fresh basil (packed (1 oz) )
8 oz shredded part-skim mozzarella cheese (divided)

Steps:

  • 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.
  • Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
  • Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
  • 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.
  • Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
  • In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
  • Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
  • Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
  • Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
  • Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
  • Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 368 kcal, Carbohydrate 9 g, Protein 26.1 g, Fat 25 g, SaturatedFat 12 g, Sodium 558 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

NOODLE-LESS LEFTOVER LAMB ZUCCHINI LASAGNA



Noodle-Less Leftover Lamb Zucchini Lasagna image

I had some leftover leg o' lamb and came up with this recipe. We like this a lot, in fact it's warming up in the oven as I write this, smells wonderfully of feta cheese and lamb, and I can't wait to dig in!

Provided by ieatfoOOod

Categories     One Dish Meal

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

3 cups leftover lamb, cut into 1/2 inch cubes
2 roasted garlic heads
2 medium zucchini, sliced thinly lengthwise
1 medium red bell pepper, chopped
3/4 cup chopped and pitted kalamata olive
1/2 pint cherry tomatoes, sliced in half
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
salt & pepper

Steps:

  • Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
  • Mix the ingredients all around and season with salt and pepper.
  • Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
  • Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
  • Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
  • Once again drizzle olive oil and sprinkle with salt & pepper to taste.
  • FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
  • Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

Nutrition Facts : Calories 303, Fat 23.9, SaturatedFat 9.3, Cholesterol 44.5, Sodium 792.8, Carbohydrate 15.1, Fiber 3.2, Sugar 6.1, Protein 10.1

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