Vegetarian Zucchini Lasagna No Pasta Used 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

VEGETARIAN ZUCCHINI LASAGNA RECIPE



Vegetarian Zucchini Lasagna Recipe image

This slightly spicy Vegetarian zucchini lasagna is made with zucchini slices instead of noodles! That means less carbs and tons more veggies for you!

Provided by Cheryl Najafi

Categories     dinner

Time 1h45m

Number Of Ingredients 17

3 medium zucchini
2 Tbsp olive oil
1 red onion (diced)
1 red bell pepper (seeded and diced)
2 carrots (grated or finely chopped)
4 cloves garlic (minced)
1 1/2 lbs mushrooms (chopped into ¼" pieces)
1 yellow squash (chopped into ¼" pieces)
3 cups marinara sauce
1 tsp dried oregano
1 1/2 tsp dried basil
3/4 tsp red pepper flakes
16 oz container ricotta cheese (or cottage cheese)
1 large egg (beaten)
1/2 cup Parmesan cheese (grated)
3 cups mozzarella cheese (shredded)
Parmesan cheese (for sprinkling)

Steps:

  • Place a rack in the center of the oven and preheat to 350 degrees. Spray a 9" x 13" casserole dish with cooking spray. Trim off the ends from the zucchini and slice the squash lengthwise into 1/8" thick slices. These will be your lasagna 'noodles'. Lightly season both sides of the zucchini slices with salt and lay them side-by-side onto paper towels to drain while you prepare the filling.
  • Place a large skillet or frying pan over medium-high heat and add the olive oil. When the oil is hot, add diced red onion, bell pepper and carrots then cook 4-5 minutes until the onions are translucent. Add garlic and cook for 1 additional minute.
  • Add mushrooms and squash and continue cooking on medium-high heat 15-20 minutes until all of the liquid given off by the vegetables has completely evaporated. Stir in marinara sauce, oregano, basil and red pepper flakes then bring the mixture to a bubble. Reduce heat to medium-low and simmer approximately twenty minutes until the sauce becomes very thick and no liquid runs as you scrape the spoon across the bottom of the skillet. See photo below of what it should look like .
  • While the sauce is simmering, stir the ricotta or cottage cheese together with the beaten egg and Parmesan cheese then set aside. Blot all moisture from the zucchini slices with additional paper towels.
  • When the sauce has thickened, remove from heat and spread about ½ cup in the bottom of the prepared baking dish. Cover the bottom of the dish with zucchini slices, overlapping slightly and trimming if necessary. Spread half of the ricotta/cottage cheese mixture over the zucchini in an even layer then spread half of the vegetable sauce on top. Sprinkle with 1 cup of mozzarella cheese, then repeat the layers of zucchini, ricotta, vegetable sauce and mozzarella cheese. Add one final layer of zucchini slices to the top and cover with aluminum foil.
  • Bake 30 minutes then remove the foil and sprinkle the remaining cup of mozzarella cheese and an additional sprinkling of Parmesan over the top of the zucchini. Return to the oven to bake uncovered an additional 15 minutes then remove and allow it to cool 15 minutes before slicing. Enjoy!

Nutrition Facts : Calories 291 kcal, Carbohydrate 18 g, Protein 18 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 645 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving

VEGETARIAN ZUCCHINI LASAGNA (NO PASTA USED)



Vegetarian Zucchini Lasagna (no pasta used) image

What could be better than a lasagna with 2 pounds of ricotta cheese? Its vegetarian but no one will miss the meat since it has all that extra cheese. Yes, you can substitute low fat cheeses in this recipe but I do not think the fat free cheeses work well. Adjust seasonings to your liking. I found this recipe in a local...

Provided by Kathie Carr

Categories     Other Main Dishes

Time 1h20m

Number Of Ingredients 12

3 lb zucchini
2 lb ricotta cheese (low fat ok), (homemade ok, see recipe link below in comment section) or use your favorite purchased ricotta
4 large eggs, lightly beaten (egg beaters ok)
1/4 c fresh parsley, chopped
1/2 tsp basil, dried
1 tsp oregano, dried
1 tsp garlic powder
salt and freshly ground black pepper to taste
1 c parmesan cheese, grated (low fat ok)
1 c bread crumbs
1 jar(s) home made or purchased spaghetti sauce
1 lb shredded mozzarella cheese (low fat ok)

Steps:

  • 1. NOTE: You will need some extra seasonings when you use your favorite spaghetti sauce in this dish but feel free to use more or less to your own liking. Preheat oven to 350 degrees. Cut unpeeled zucchini into long slices about 1/4 to 1/3 inch thick. Cook in boiling water just until it begins to soften but not until it becomes limp, about 5 minutes. Drain on paper towels. Mix ricotta cheese, eggs, parsley, seasonings, 1/2 of the parmesan cheese, and 1/2 of the bread crumbs in a bowl. Set aside.
  • 2. In a 9 by 13 inch baking pan, spoon a layer of tomato sauce using a little less than 1/2 the sauce. Sprinkle 1/2 of the remaining bread crumbs over sauce. Arrange layer of 1/2 of the zucchini slices over bread crumbs. Spoon 1/2 of the reserved ricotta mixture on top of the zucchini. Sprinkle with 1/2 the mozzarella cheese. Arrange the rest of the zucchini over this, next layer remaining tomato sauce and then the remaining bread crumbs. Top with remaining ricotta mixture. Finally top with remaining mozzarella and parmesan cheeses.
  • 3. Bake in preheated oven for about 1 hour or until top is brown. Let stand 15 minutes before cutting.

ZUCCHINI LASAGNA (NO PASTA!)



Zucchini Lasagna (No Pasta!) image

When my mom was diagnosed with diabetes I searched for low-carb recipes and this was one of them I came up with. You'll never miss the pasta.

Provided by SweetySJD

Categories     Poultry

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

4 medium zucchini, trimmed or 4 medium summer squash
1/2 teaspoon dried Italian herb seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
1 1/4 lbs lean ground turkey
2 cups pasta sauce with mushrooms
16 ounces low fat cottage cheese
1 cup fresh basil leaf
2 large egg yolks
1/4 cup parmesan cheese, grated
1/2 cup seasoned bread crumbs
2 cups mozzarella cheese, shredded

Steps:

  • Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
  • Remove zucchini from oven and reduce heat to 375 degrees.
  • In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
  • Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.

Nutrition Facts : Calories 365.2, Fat 19.3, SaturatedFat 7.5, Cholesterol 137.9, Sodium 1158.3, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 31.5

SPINACH AND ZUCCHINI LASAGNA RECIPE



Spinach and Zucchini Lasagna Recipe image

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

1 tablespoon extra virgin olive oil
½ onion (finely chopped)
4 garlic cloves (crushed)
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes
Salt and ground fresh black pepper to taste
1 tablespoon fresh basil (chopped)
3 cups spinach
15 ounces part-skim ricotta
1 large egg
½ cup freshly grated Parmesan cheese
4 medium zucchini (sliced ⅛-inch thick)
16 ounces part-skim mozzarella cheese (shredded)
½ teaspoon parsley (chopped)

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

VEGETARIAN ZUCCHINI LASAGNA RECIPE



Vegetarian Zucchini Lasagna Recipe image

If you're looking to eat more vegetables, this vegetarian zucchini lasagna is the perfect recipe to try out. You'll have all the flavor with extra nutrients.

Provided by Kristen Carli,Mashed Staff

Categories     Main course

Time 45m

Number Of Ingredients 8

4 zucchini, stems removed
1 teaspoon salt
½ teaspoon pepper
15 ounces ricotta
¼ cup grated Parmesan cheese
¼ cup basil, julienned
2 (24-ounce) jars marinara sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 F.
  • Using a Y-shaped vegetable peeler, peel the zucchini lengthwise to form several long thin strips.
  • Layer ½ of one jar of sauce across the bottom of a 9x13-inch baking dish.
  • Add the zucchini in 2 thin layers and sprinkle them with salt and pepper.
  • In a medium bowl, add the ricotta, Parmesan, and basil, and mix well to combine.
  • Scoop half of the ricotta mixture on top of the zucchini noodles, and spread it evenly across the surface.
  • Add another layer of sauce, using the remaining ½ of the jar.
  • Top with another layer of zucchini, salt and pepper, the remaining ricotta mixture, and ½ of the next jar of sauce.
  • Add a final layer of zucchini noodles, the remaining salt and pepper, and a final layer of sauce.
  • Top with shredded mozzarella cheese.
  • Bake for 30 minutes until the cheese has melted.

Nutrition Facts : Calories 418 calories, Carbohydrate 19 g carbohydrates, Cholesterol 91 mg cholesterol, Fat 27 g fat, Fiber 4 g fiber, Protein 25 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 1290 mg, Sugar 13 g, TransFat 0 g

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