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
KETO NO NOODLE LASAGNA RECIPE
Craving lasagna on keto? See how to make lasagna without noodles in just 10 minutes. This keto no noodle lasagna recipe has all the same hearty, satisfying flavors, with only 5 ingredients.
Provided by Lisa MarcAurele
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (176 degrees C).
- Season the ground beef with salt and pepper.
- Heat a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned. Drain off any excess fat.
- Transfer the beef to the bottom of a 9x9 inch baking pan.
- Spread the ricotta on top, followed by the Parmesan. Then, pour the marinara sauce over the layers and top with the mozzarella.
- Bake for 25 minutes, until the cheese on top is melted and browned.
Nutrition Facts : Calories 355 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
NOODLE-LESS LASAGNA
The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.
Provided by Devon O'Brien
Categories Gluten-Free Pasta Recipes
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
- Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
- Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
- Combine ricotta, egg and pepper in a small bowl.
- Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
- Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 19 g, Cholesterol 68.6 mg, Fat 16 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 505.8 mg, Sugar 6.6 g
VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
- Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
- In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
- In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
- Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
- Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
- Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
- Allow to cool slightly, cut into quarters, and enjoy!
NOODLELESS LASAGNA
Make and share this Noodleless Lasagna recipe from Food.com.
Provided by digifoo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes.
- In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork.
- Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture.
- Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese.
- Bake until bubbly (about 20 minutes).
Nutrition Facts : Calories 570.3, Fat 39.2, SaturatedFat 18.7, Cholesterol 200.2, Sodium 795.8, Carbohydrate 11.1, Fiber 0.6, Sugar 6.8, Protein 42
NOODLE-LESS ZUCCHINI LASAGNA
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!
Provided by Gina Homolka
Categories Bake Low Fat Kid-Friendly Low Cal Dinner Lunch Casserole/Gratin Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
- Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
- Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
- Preheat a grill to medium heat (or preheat a grill pan over medium heat).
- Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
- Preheat the oven to 375°F.
- In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
- Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.
NOODLE-LESS LEFTOVER LAMB ZUCCHINI LASAGNA
I had some leftover leg o' lamb and came up with this recipe. We like this a lot, in fact it's warming up in the oven as I write this, smells wonderfully of feta cheese and lamb, and I can't wait to dig in!
Provided by ieatfoOOod
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
- Mix the ingredients all around and season with salt and pepper.
- Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
- Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
- Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
- Once again drizzle olive oil and sprinkle with salt & pepper to taste.
- FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
- Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.
Nutrition Facts : Calories 303, Fat 23.9, SaturatedFat 9.3, Cholesterol 44.5, Sodium 792.8, Carbohydrate 15.1, Fiber 3.2, Sugar 6.1, Protein 10.1
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