CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the ends off of the zucchini, and cut in half, lengthwise.
- Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
- Dab zucchini strips with a paper towel to absorb the excess moisture.
- In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
- Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
- Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
- Preheat oven to 375˚F (190˚C).
- In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
- Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven).
- Let rest for at least 20 minutes.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
CHEESY ZUCCHINI LASAGNA ROLL-UPS
Make the most of your garden bounty with this irresistible dish of zucchini slices rolled up around a gooey filling of ricotta and mozzarella, baked with a tomato sauce and topped with crispy Italian bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
- Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
- Spread pasta sauce in baking dish; set aside.
- In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
- Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
- Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 9 g, TransFat 1/2 g
CHEESY ZUCCHINI LASAGNA
This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat.
Provided by Ozma3706
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
- Reserve 1/2 cup of the mozzarella cheese.
- Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
- Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
- Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
- Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
- Arrange remaining 3 noodles on top.
- Sprinkle boiling water over all.
- Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
- Remove from oven; sprinkle with reserved mozzarella.
- Let stand 15 minutes (or longer to get the desired firmness) before cutting.
WEIGHT WATCHERS EASY CHEESE LASAGNA
This is a Weight Watchers Easy Cheese Lasagna. At just 6 points per serving, its the perfect meal to enjoy while counting those points.
Provided by All She Cooks
Categories Main dishes
Time 1h30m
Number Of Ingredients 5
Steps:
- Preheat over to 375. Spray an 11x7 dish with cooking spray.
- Spread 1/3 of the sauce on the bottom of the dish.
- Arrange 3 noodles in a single layer over the sauce.
- Top with another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the mozzarella cheese.
- Lay the next 3 noodles on top. Spread the remaining sauce over the noodles.
- Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender.
- Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.
- 6 servings, 6 POINTS each
Nutrition Facts : ServingSize 1 g, Calories 356 kcal, Carbohydrate 33 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 531 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g
EGGPLANT ZUCCHINI LASAGNA
This lower carb lasagna swaps out the noodles with eggplant and zucchini. Add some meat, sauce and cheese and this is honestly the best lasagna I have ever eaten!
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 16
Steps:
- Get out and measure your ingredients.
- Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cookie spray.
- Slice the eggplant into 1/4 inch round slices. Sprinkle with salt and allow to sit for 5 minutes. Use a paper towel and pat dry. Brush lightly with olive oil and sprinkle with pepper.
- Place in the oven and bake for 10 minutes, flip and bake for 10 more minutes.
- Slice the zucchini and place on a tinfoil lined pan and place in the oven. Bake for 10 minutes.
- While the eggplant is baking, cook the sausage in a large skillet, till no longer pink.
- In a small bowl, combine the ricotta cheese and prepared pesto. In a separate bowl, combine the marinara sauce, garlic powder, oregano, rosemary, and thyme.
- Spray a 9x13 inch pan with nonstick cooking spray and place a layer of eggplant across the bottom of your pan.
- Add zucchini slices on top.
- Place spoonfuls of the ricotta cheese around, reserving half for a second layer.
- Spoon half the sausage over the eggplant.
- Pour half the marinara over the top , and sprinkle with half the cheese.
- Repeat layers ending with the cheese. Spread the panko over the cheese.
- Place in the oven and bake for 30 minutes, till golden and bubbly. Allow to rest for at least 20 minutes before slicing and serving.
- Serve while hot.
- Enjoy every bite!
Nutrition Facts : ServingSize 1 Serving, Calories 473 kcal, Carbohydrate 15 g, Protein 18 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 1175 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 18 g
CHEESY SPINACH-ZUCCHINI LASAGNA
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
Provided by Adam Dolge
Categories Healthy Lasagna Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
- Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
- Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
- Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.
Nutrition Facts : Calories 362 calories, Carbohydrate 36 g, Cholesterol 55 mg, Fat 16 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, Sodium 514 mg, Sugar 7 g
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 459 per serving
- Once the meat is no longer pink, drain the grease and return the meat to the skillet. Add the tomato sauce, Italian seasoning, and garlic and cook over medium heat, stirring regularly for 3-5 minutes. Stir in 1 cup mozzarella and 1/4 cup parmesan cheese, mixing until it is melted and combined. Then remove from heat.
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- Smooth the meat mixture out and spread the ricotta over top in an even layer. Sprinkle with the remaining 1/4 cup mozzarella cheese. Transfer skillet to oven and bake uncovered at 425˚F for 10 minutes or until the cheese on top is melted and is heated through. Optional, turn the oven to broil for an additional 2-3 minutes to brown the cheese on top as pictured.
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- Preheat broiler. Trim ends off zucchini. Cut zucchini lengthwise into 1/4-inch slices. Lightly coat both sides of zucchini slices with cooking spray; place half of the slices in a single layer on a wire rack set on a large baking sheet. Broil about 6 inches from the heat for 12 to 14 minutes or until lightly browned, turning once halfway through broiling. Repeat with remaining zucchini slices. Reduce oven temperature to 375°F.
- In a large skillet cook ground beef, mushrooms, and garlic until meat is browned, using a wooden spoon to break up meat as it cooks. Drain. Remove from heat. Stir pasta sauce, tomato sauce, basil, oregano, and fennel seeds into mixture in skillet. In a small bowl combine egg and ricotta cheese.
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