Meatless Zucchini Lasagna Food

MEATLESS ZUCCHINI LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

VEGETARIAN ZUCCHINI LASAGNA RECIPE

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!

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI

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.

VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)

Steps:

• For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
• Saute the garlic and onion in a large, wide bottomed saucepan.
• Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
• When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
• Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
• Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
• Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
• Once the butter and flour are blended, slowly add the milk, again stirring as you do.
• Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
• Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
• Bake about 25 minutes in ? degree oven and serve to great delight.
• NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
• NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
• Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
• Combine the cottage cheese, parsley, and eggs in a medium bowl.
• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
• Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

LASAGNA WITH ZUCCHINI AND MEAT SAUCE

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.

ZUCCHINI LASAGNA RECIPE BY TASTY

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!