NO-NOODLE ZUCCHINI LASAGNA
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
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
AMAZING NO-NOODLE ZUCCHINI LASAGNA
Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
- In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
- In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
- Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
- Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
- Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
- Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 368 kcal, Carbohydrate 9 g, Protein 26.1 g, Fat 25 g, SaturatedFat 12 g, Sodium 558 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LAYERED ZUCCHINI LASAGNA(NO NOODLES!)
Make and share this Layered Zucchini Lasagna(No Noodles!) recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 287.3, Fat 17, SaturatedFat 8, Cholesterol 96.9, Sodium 551.9, Carbohydrate 9.7, Fiber 1.1, Sugar 3.2, Protein 23.4
ZUCCHINI LASAGNA (NO PASTA!)
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
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
NO NOODLE LASAGNA KUGEL
An easy version of lasagna that is low in carbs and high in flavor. I had all the ingredients for lasagna but no noodles so I thought I would use the zucchini as "noodles".
Provided by KOSHER KOOK
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice zucchini lengthwise into thin strips, salt and let stand 1 hour.
- In the meantime, cook onion and garlic until transparent, add mushrooms and cook about 7 minutes. Add chopped tomatoes and spices, simmer for 25 minutes.
- Spray a 9x13 pan well. Put a layer of zucchini 1/3 of the sauce and 1/3 of the cheese. Alternate layers until you have used all the sauce and cheese.
- Bake at 350 for 45 minutes. Allow to rest 10 minutes before serving.
Nutrition Facts : Calories 268.7, Fat 17.3, SaturatedFat 10.1, Cholesterol 59.7, Sodium 489.1, Carbohydrate 10.8, Fiber 2.5, Sugar 5.7, Protein 19
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