ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE
This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!
Provided by Jeff B.
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 21
Steps:
- Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
- Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
- Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g
LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE
Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (set oven rack to lowest position).
- Grease a 13 x 9-inch baking dish.
- Bring about 5 cups water to a boil in a saucepan.
- Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
- In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
- Add in garlic and continue cooking the beef until lightly browned.
- Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
- In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
- Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
- Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
- Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
- Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
- Place the baking dish on a baking sheet to catch any spills.
- Bake uncovered for about 44-50 minutes or until heated through.
- Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.
Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1
ZUCCHINI BEEF LASAGNA
"This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser," remarks Brenda Tumasone of Newhall, California.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. , Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 187 calories, Fat 8g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
LASAGNA WITH ZUCCHINI AND MEAT SAUCE
Layers of meat sauce, sliced zucchini and ricotta make this lasagna an exceptionally hearty (and delicious) dish.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook meat, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until meat is browned and onions are crisp-tender. Add pasta sauce; mix well. Simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Meanwhile, mix egg and ricotta in small bowl.
- Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times; top with remaining noodles. Cover with foil.
- Bake 35 to 40 min. Uncover; sprinkle with Parmesan and mozzarella. Bake, uncovered, 10 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g
ZUCCHINI LASAGNA WITH MEAT
Made in the kitchen of college kids trying to eat better, this recipe uses zucchini instead of pasta to make it lighter and healthier and no ricotta cheese!
Provided by veggiececilia
Categories Zucchini Lasagna
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
- Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
- Preheat the oven to 375 degrees F (190 degrees C).
- Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
- Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 31.5 g, Cholesterol 90.6 mg, Fat 31.9 g, Fiber 6.1 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1770.1 mg
ZUCCHINI AND GROUND BEEF LASAGNA
In a welcome change from all of the heavy lasagna noodles, this recipe may even be a great way to get the kids to eat their veggies. Young and old(er)alike will enjoy this!
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut zucchini into strips, 1/4-inch thick.
- Heat oil, add garlic and onion and cook until vegetables are tender but not browned.
- Add meat and brown, stirring to keep meat crumbly.
- Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, and salt and pepper to taste.
- Simmer, uncovered for 1-1/2 hours.
- Place half of zucchini strips inside of an oiled, shallow casserole.
- Top with half of the mozzarella and half of the ricotta.
- Add half of the meat sauce.
- Repeat layers.
- Top with Parmesan cheese.
- Bake at 350 degrees for 30 minutes or until hot.
Nutrition Facts : Calories 692.7, Fat 40.1, SaturatedFat 20.1, Cholesterol 143.7, Sodium 1033.1, Carbohydrate 31.9, Fiber 7.7, Sugar 16.3, Protein 47.8
BIG MEANIE'S MEAT & ZUCCHINI LASAGNA
A very healthy Lasagna recipe without all the pasta. Great way for this bariatric patient to still get one of my favorite dishes. I also like to add a little low-fat ricotta cheese to the bottom layer from time to time to change it up.
Provided by David04
Categories Vegetable
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt.
- Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
- In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
- Add ground beef and cook until browned.
- Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
- Preheat oven to 350°F.
- Blot the zucchini dry with paper towels.
- Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
- Bake about 45-50 minutes until the sauce starts to bubble.
- Let cool and serve.
EASY ZUCCHINI LASAGNA
amazing zucchini lasagna recipe! one of my favorites definitely. i found it on www.mylasagnarecipe.com a while back and been using this recipe ever since.
Provided by chocolatechip84
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
- Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
- Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Nutrition Facts : Calories 291.5, Fat 14.6, SaturatedFat 6.5, Cholesterol 100.8, Sodium 885.1, Carbohydrate 13.2, Fiber 2.7, Sugar 7.8, Protein 27.2
ZUCCHINI SAUSAGE LASAGNA
Make and share this Zucchini Sausage Lasagna recipe from Food.com.
Provided by Courtly
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
- In another large skillet, cook zucchini in butter until tender.
- In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
- Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
- Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
- Bake, uncovered, at 350°F for 45-55 minutes or until bubbly.
- Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
- Let stand for 15 minutes before cutting.
- Serve with remaining meat sauce or save for another use.
Nutrition Facts : Calories 429.1, Fat 25.4, SaturatedFat 12.4, Cholesterol 88.9, Sodium 1187.5, Carbohydrate 27.1, Fiber 3.7, Sugar 9.7, Protein 24.8
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