SPINACH & COURGETTE LASAGNE
Enjoy a vegetarian lasagne bursting with spinach and courgette, held together with a creamy mascarpone sauce. It's a filling midweek meal for all the family
Provided by Elena Silcock
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 9
Steps:
- Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.
- Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.
Nutrition Facts : Calories 424 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
COURGETTE LASAGNE
A classic veggie recipe that uses fresh, seasonal veg, is low calorie and bound to please the whole family
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes on a baking tray with the garlic, oil, rosemary and a good pinch of seasoning. Bake for 25-30 mins until soft, then discard the rosemary and peel off the garlic skin. Put the tomatoes, garlic and sugar in a blender and blitz a few times until you have a chunky sauce.
- Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for 7-10 mins or until soft. Add the spinach and courgettes, and cook, covered, for 2 mins until wilted and soft. Set aside.
- In a lasagne dish, layer up the ingredients using the tomato sauce first, then some pasta, followed by the ricotta and vegetables. Keep layering until you've used up everything. Finish with a final layer of the vegetables, the mozzarella and the Parmesan. Bake in the oven for 40-45 mins until the sauce has reduced and the top is golden brown.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
ZUCCHINI LASAGNA (LASAGNE) - LOW CARB
Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
- Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
- In small bowl slightly beat egg.
- Add cottage cheese, half of shredded cheese and flour.
- In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
- Bake uncovered at 375 degrees F for 30 minutes.
- Sprinkle with remaining cheese. Bake 10 minutes longer.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 261.1, Fat 11.6, SaturatedFat 5.1, Cholesterol 98.7, Sodium 631, Carbohydrate 16.1, Fiber 3.4, Sugar 10.5, Protein 24.5
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
CREAMY COURGETTE LASAGNE
Serve up this creamy quick dish for a last minute dinner party and impress veggie friends.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
- Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
- In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Nutrition Facts : Calories 405 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.36 milligram of sodium
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
GRIDDLED COURGETTE & SEAFOOD LASAGNE
Superhealthy and lower in fat than a traditional lasagne, this version is also a lot quicker to assemble
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat a griddle and brush a little oil on the courgettes. Cook in batches until lightly charred. Season and scatter on the chilli, then set aside.
- Heat oven to 200C/180C fan/gas 6. Pour a little passata in a medium-sized ovenproof dish. Place half the seafood over it, then season and top with a third of the courgettes.
- Top with 2 sheets of pasta, then more tomato sauce, seafood, courgettes, another layer of pasta, more tomato sauce and finish with the rest of the courgettes. Mix the Parmesan and breadcrumbs, then scatter on top and cook for 25-30 mins until golden. Steam or boil the green beans and serve with the lasagne.
Nutrition Facts : Calories 249 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.41 milligram of sodium
ZUCCHINI AND MUSHROOM LASAGNA
Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...
Provided by PalatablePastime
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
- Stir in milk gradually, blending so that sauce is smooth.
- Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
- In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
- Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
- Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
- Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
- Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
- Allow to sit 5-10 minutes before cutting and serving.
ZUCCHINI LASAGNA
Provided by Food Network
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper.
- Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper.
- Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft.
- In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry.
- Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving.
ZUCCHINI LASAGNA
Provided by Food Network
Time 1h45m
Yield 1 (9 by 13 by 2-inch) pan
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes.
- For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.
- For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.
- To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.
- Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.
- Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.
- Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.
- For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.
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- Heat 1tsp oil in a medium pan over low heat, add garlic and thyme and cook for 2 3min, until starting to sizzle.
- Add the tomatoes and some seasoning, increase heat to medium-high and bubble for 12-15min, stirring regularly, until the tomatoes have broken down and reduced.2 Meanwhile, heat remaining oil in a large frying pan over medium-high heat.
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- Cut zucchini lengthwise into 1/8" thick slices. Line large baking sheet with double layer of paper towels.
- Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.
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- Preheat the oven to 375°. Set 2 wire racks over 2 rimmed baking sheets. Arrange the zucchini slices in a single layer on the racks, brush with 1 tablespoon of the olive oil and season generously with salt and black pepper. Roast the zucchini for about 40 minutes, until just tender and lightly browned at the edges.
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