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.
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams
SPINACH AND ZUCCHINI VEGETABLE BAKE
This is a simple summertime side dish. A great recipe when zucchini is in abundance. You really taste the spinach. Combined with the Parmesan cheese, oh my this is a good recipe. It does make a small batch - perfect for a small family. If you've got a big crew, then double the recipe.
Provided by Robyn Bruce
Categories Vegetables
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Defrost spinach and drain well. (Get out as much water as possible.)
- 2. Wash fresh zucchini and cut into small cubes.
- 3. Place zucchini in a saucepan with water to cover and bring to a boil. Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
- 4. Heat oven to 350 degrees.
- 5. In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
- 6. Pour into a small sprayed casserole dish.
- 7. Bake, uncovered, 40-45 minutes.
ZUCCHINI RIBBON AND SPINACH SAUTE
Serving this dish with fresh grilled fish is a perfect combination. Zucchini can be grilled, fried, sauteed, or eaten raw in a salad. I grew up eating zucchini and eggs for breakfast, and now I just love making pasta with this versatile vegetable!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add zucchini and garlic to the hot oil. Use tongs to turn zucchini and garlic to coat with oil, about 30 seconds. Stir in spinach and cook 2 minutes. Add basil, sunflower seeds, salt, and pepper and cook until softened, about 2 minutes. Transfer to a large platter and drizzle with extra-virgin olive oil before serving.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 3.9 g, Fat 10.4 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 599.2 mg, Sugar 1.1 g
SPINACH AND ZUCCHINI CASSEROLE RECIPE
When I began to cook many years ago, I would often go to the library and borrow cookbooks. I enjoyed reading recipes from different authors from different parts of the world.I used to think the more ingredients in a recipe, the better the dish would taste. Time and experience has taught me that more often than not, the fewer the ingredients, the better the dish.Of course there are exceptions to this, but overall, I think it is true. One of the best suppers I make is Spinach and Zucchini Casserole, served with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper. I like toasted rye bread on the side with homemade applesauce sweetened with brown sugar and a dash of cream for dessert.This is a supper I never tire of. Try it.*Cunningham's newest book is "Learning to Cook With Marion Cunningham" (Alfred A. Knopf, 1999).
Provided by Marion Cunningham
Categories VEGETARIAN, VEGETABLES, SIDES
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cut coarse stems off spinach. Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit. Shake spinach to get rid of excess water and put it in a large bowl. Set aside.
- Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch slices and add to spinach.
- Cut stem top and root bottom off onions. Cut onions in half lengthwise from stem top down. Put each half flat side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise. Add onions to bowl.
- Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces. Add to bowl. Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed. Season with salt and pepper to taste and turn to mix well.
- Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended. If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes. If they aren't done, bake another 5 to 10 minutes before adding cheese. Serve hot.
VEGETARIAN SPINACH & ZUCCHINI CASSEROLE
Make and share this Vegetarian Spinach & Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut coarse stems off spinach.
- Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
- Shake spinach to get rid of excess water and put it in a large bowl.
- Set aside.
- Cut off stem top and root bottom of each zucchini.
- Slice in 1/4-inch slices and add to spinach.
- Cut stem top and root bottom off onions.
- Cut onions in half lengthwise from stem top down.
- Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
- Add onions to bowl.
- Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
- Add to bowl.
- Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
- Season with salt and pepper to taste and turn to mix well.
- Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
- Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
- If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
- If they aren't done, bake another 5 to 10 minutes before adding cheese.
- Serve hot.
- Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
Nutrition Facts : Calories 234.9, Fat 14.9, SaturatedFat 2.1, Sodium 206.1, Carbohydrate 22.2, Fiber 8.6, Sugar 7.6, Protein 10.1
SPINACH AND ZUCCHINI CRUSTLESS QUICHE
Steps:
- Preheat your oven to 350º F.
- Dice your onions.
- Heat a nonstick skillet on medium high heat. Add the olive oil. Sautee the onions for 5 minutes. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Lastly add the spinach and sautee for 3 minutes. Add the nutmeg and stir. Remove from the heat and let it cool for a few minutes.
- In a large mixing bowl, beat the eggs with salt, black pepper, the cottage cheese and the vegetable mixture.
- Line a 9″ inch baking tin with some parchment paper and add the mixture to it. Sprinkle the grated mozzarella on top.
- Bake for 35 to 40 minutes or until puffed up and golden brown on top.
- Let it cool for 5 minutes before cutting. Serve and enjoy!
Nutrition Facts : Calories 95 kcal, Carbohydrate 3 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 292 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPINACH AND ZUCCHINI LASAGNA RECIPE
This Spinach and Zucchini Lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.
Provided by Olivia Ribas
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
- Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
- Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
- Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
- Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
- In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with sauce and mozzarella.
- Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
- Let stand about 10 minutes before serving. Garnish with parsley.
Nutrition Facts : ServingSize 1 /9, Calories 223 kcal, Carbohydrate 10.6 g, Protein 18.5 g, Fat 12.4 g, Cholesterol 53 mg, Sugar 4.4 g
CREAMY ZUCCHINI AND SPINACH PASTA BAKE
Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
- Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
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- Preheat the oven to 350°F. Grease a 9-by-14-by-2-inch oval baking dish with 2 tablespoons of the melted butter and set aside.
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- Heat oil in a large skillet over medium-high heat. Add zucchini and cook, stirring frequently, until soft, 4 to 6 minutes. Add shallots and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat. Stir in half the spinach; cover and let stand until wilted, 1 to 2 minutes. Stir in the remaining spinach; cover and let stand until wilted, about 5 minutes more. Uncover and allow the mixture to cool for 10 minutes.
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