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
MEATLESS ZUCCHINI LASAGNA
This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 24
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 ZUCCHINI LASAGNA
A low carb vegetarian lasagna make with zucchini, 3 cheeses and a low carb Marinara sauce
Provided by Angela Coleby
Categories Main Course
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/400F degrees.
- Slice the zucchini length ways. Don't slice them too thin as they will reduce in size once cooked due to their water content. About ½ cm or more in width will be fine.
- Place the zucchini slices on a silver foil lined baking tray, lightly brush them with olive oil and place under a hot grill. Cook until golden and flip over, brush with oil and grill the other side.
- Remove, pat dry the slices with kitchen towel to remove any excess water or oil and sprinkle with the chopped garlic and oregano. Season with the salt and pepper.
- In a bowl, mix the cream cheese and ricotta in a bowl and season with the salt and pepper.
- In a baking dish assemble the lasagne by layering the zucchini, cheese mixture and Marinara sauce.
- Repeat the layers until the dish is full. Sprinkle the mozzarella cheese on top.
- Cover the dish with aluminium foil and bake for 30 - 40 minutes. Take the foil off for the last 10 minutes of cooking to ensure a crispy topping.
- Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 381 kcal, Carbohydrate 10.6 g, Protein 15.6 g, Fat 31.5 g, Fiber 2 g
VEGETARIAN ZUCCHINI LASAGNA RECIPE
This slightly spicy Vegetarian zucchini lasagna is made with zucchini slices instead of noodles! That means less carbs and tons more veggies for you!
Provided by Cheryl Najafi
Categories dinner
Time 1h45m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 291 kcal, Carbohydrate 18 g, Protein 18 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 645 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY ZUCCHINI LASAGNA
Learn how to make this lower carb zucchini lasagna! Every bite has the flavors of a classic lasagne but with vegetable noodles instead of pasta. Each layer is rich in garlicky flavor, melted Italian cheeses, and lots of basil for freshness!
Provided by A Simple Palate
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375F.
- Salt & pre-bake zucchini noodles: arrange zucchini slices on sheet pan lined with parchment paper. Sprinkle with course sea salt - let sit for 5-10 minutes so zucchini "sweats" any excess moisture. Use paper towels to press and dry zucchini noodles. Then bake noodles for 8-10 minutes - pat them dry when finished baking. Note: pre-baking the zucchini will help dry up even more moisture from the noodles.
- Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
- Layer ingredients: In a 13x9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan, and generous sprinkle of freshly cut oregano & basil. Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
- Bake: Leave dish uncovered and bake for 40-45 minutes, then broil on HIGH for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
Nutrition Facts : Calories 196 kcal, Carbohydrate 8.7 g, Protein 22.8 g, Fat 8.3 g, Cholesterol 58.2 mg, Sugar 4.1 g, ServingSize 1 serving
VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR
This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.
Provided by TVan8879
Categories One Dish Meal
Time 45m
Yield 1 lasagna, 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel zucchini and cucumber with a vegetable peeler to get long wide strips
- Layer some of the sauce in a mini loaf pan.
- Now alternate layers of zucchini/sauce/cucumber/sauce.
- At one point slice the mushrooms and chop the garlic and add it to one layer.
- On the second to last layer, add the parmesan cheese
- Finish with the last of the sauce.
- Bake at 325 degrees for 30 minutes.
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
SPINACH AND ZUCCHINI LASAGNA RECIPE
This Spinach and Zucchini Lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.
Provided by Olivia Ribas
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
- Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
- Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
- Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
- Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
- In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with sauce and mozzarella.
- Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
- Let stand about 10 minutes before serving. Garnish with parsley.
Nutrition Facts : ServingSize 1 /9, Calories 223 kcal, Carbohydrate 10.6 g, Protein 18.5 g, Fat 12.4 g, Cholesterol 53 mg, Sugar 4.4 g
THE ULTIMATE VEGETABLE VEGAN LASAGNA
Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love! And no one will ever know its dairy-free!
Provided by Julie | The Simple Veganista
Categories Entree
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
- Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 - 7 minutes. We don't need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
- Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
- Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
- Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.
- To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
- Serves 9
- Leftovers can be stored in the refrigerator for up to 5 - 6 days, in a covered container.
Nutrition Facts : ServingSize 1 slice, Calories 463 calories, Sugar 12 g, Sodium 624.6 mg, Fat 19.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 57.4 g, Fiber 13.9 g, Protein 23.9 g, Cholesterol 1.7 mg
VEGETARIAN ZUCCHINI LASAGNA RECIPE
If you're looking to eat more vegetables, this vegetarian zucchini lasagna is the perfect recipe to try out. You'll have all the flavor with extra nutrients.
Provided by Kristen Carli,Mashed Staff
Categories Main course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 F.
- Using a Y-shaped vegetable peeler, peel the zucchini lengthwise to form several long thin strips.
- Layer ½ of one jar of sauce across the bottom of a 9x13-inch baking dish.
- Add the zucchini in 2 thin layers and sprinkle them with salt and pepper.
- In a medium bowl, add the ricotta, Parmesan, and basil, and mix well to combine.
- Scoop half of the ricotta mixture on top of the zucchini noodles, and spread it evenly across the surface.
- Add another layer of sauce, using the remaining ½ of the jar.
- Top with another layer of zucchini, salt and pepper, the remaining ricotta mixture, and ½ of the next jar of sauce.
- Add a final layer of zucchini noodles, the remaining salt and pepper, and a final layer of sauce.
- Top with shredded mozzarella cheese.
- Bake for 30 minutes until the cheese has melted.
Nutrition Facts : Calories 418 calories, Carbohydrate 19 g carbohydrates, Cholesterol 91 mg cholesterol, Fat 27 g fat, Fiber 4 g fiber, Protein 25 g protein, SaturatedFat 16 g saturated fat, ServingSize 0 g, Sodium 1290 mg, Sugar 13 g, TransFat 0 g
VEGETARIAN ZUCCHINI LASAGNA
Forget the meat in this Vegetarian Zucchini Lasagna. No one will even miss it is when they dig into a hearty Vegetarian Lasagna loaded with corn, zucchini, salsa and cheddar cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine first 4 ingredients.
- Layer 1/3 of the salsa mixture, and half each of the crushed chips, cottage cheese and cilantro in 13x9-inch baking dish. Repeat layers. Top with remaining salsa mixture; sprinkle with shredded cheese.
- Bake 40 min. or until heated through.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
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5/5 (9)Total Time 1 hr 10 minsCategory Main Course, Oven RecipesCalories 403 per serving
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- In this version you're using zucchini strips to replace the lasagna sheets (lower carb and calories). Make the lasagna as directed above, but only dice one zucchini. Slice the other into thin strips (I use a cheese slicer) and put it into an oven dish (you can use the one you're gonna cook the lasagne in to save on washing up.)
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From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
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5/5 (4)Total Time 50 minsCategory Main CourseCalories 458 per serving
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
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VEGETARIAN ZUCCHINI LASAGNA RECIPE WITH VIDEO [GLUTEN FREE]
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- I like to use a little less (about 1/4 cup) mozzarella in the middle of the lasagna, so there is more cheese to top the casserole.
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From minimalistbaker.com
4.8/5 (152)Total Time 1 hr 20 minsCategory EntreeCalories 395 per serving
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5/5 (2)Total Time 1 hr 20 minsCategory Main CourseCalories 273 per serving
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4.6/5 (12)Calories 210 per servingCategory Entree
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- Using a mandolin slicer, thinly slice the zucchini into long strips. You can also do this with a knife, but it's more difficult and tricky to get an even thickness.
- Line a baking sheet with paper towels then lay the zucchini on top of the paper towel. Do this with two sheets (or until you've laid out all the zucchini strips). Sprinkle with sea salt and allow to sit for at least 15 minutes.
NO NOODLE VEGETARIAN ZUCCHINI LASAGNA - RUNNING IN A SKIRT
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TOFU ZUCCHINI LASAGNA - EATING BIRD FOOD
From eatingbirdfood.com
5/5 (6)Calories 254 per servingCategory Lunch/Dinner
- Drain tofu and press to extract as much liquid as possible. If you don't own a tofu press, you can use the DIY method. Simply wrap the tofu in 1-2 paper towels, the wrap an absorbent kitchen towel around it. Place on a cutting board and top with another cutting board, a plate or another flat surface. Place a heavy object, like cookbooks or canned food on top. You want something heavy so it really presses into the tofu and removes the excess moisture. Let the tofu sit like this for 30 minutes or up to a few hours. The longer you let it sit, the more liquid you'll remove!
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- Chop off ends of the zucchini. Using a mandolin slicer, thinly slice lengthwise into 1/8 inch strips. If you don't have a mandolin, simply slice them lengthwise and try to make sure they are similar in width. These strips will be your lasagna noodles.
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MEXICAN ZUCCHINI LASAGNA - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (4)Category Dinner, Main CourseCuisine MexicanTotal Time 1 hr 30 mins
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From notenoughcinnamon.com
5/5 (5)Total Time 1 hr 30 minsCategory Main CourseCalories 441 per serving
- In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
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From foolproofliving.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 339 per serving
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From earthblokes.com
5/5 (1)Calories 195 per servingCategory Main Dishes
- Place a large non-stick pan over medium heat and add the oil. Once hot, add the onion and garlic and cook for 2-3 minutes, until tender. Add the vegan ground beef and cook for several minutes, until no longer pink. Add 1 cup of the tomato sauce and simmer for 5-6 minutes, until it has thickened. Remove from the heat.
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From asaucykitchen.com
4.6/5 (33)Total Time 1 hr 15 minsCategory MainsCalories 488 per serving
- Lay the zucchini strips out across a cooling rack (cooling rack allows excess water to drain). Sprinkle salt across the tops of the zucchini and let sit for about 10-15 minutes to let the water sweat out of the zucchini. Pat the water off the zucchini and then flip them over and repeat with the next side. Wipe off excess salt with a towel.
- Warm the olive oil in a small sauce pan over a medium heat. Add the onions and sauté for about 3-4 minutes until the onion softens.
- Add the remaining marinara ingredients and stir to combine. Reduce the marinara to a medium low heat and allow to simmer for at 15-20 minutes until the sauce thickens. Stir occasionally to keep the sauce from burning and sticking to the bottom. While the sauce is simmering on the stove you can prep your ricotta mixture in the steps below
- Remove the sauce from the heat, take out the bay leaf, and allow the marinara to cool for a couple of minutes before handling.
VEGETARIAN ZUCCHINI LASAGNA - W/ MUSHROOM BOLOGNESE
From yummyaddiction.com
5/5 (4)Category Main CourseCuisine ItalianCalories 261 per serving
- In a large pan, over medium heat, heat 2 tablespoons of olive oil. Add the mushrooms and cook, stirring, until softened and all the moisture has disappeared (about 6-8 minutes). Transfer the mushrooms to the plate and set aside.
- Melt the butter in a small saucepan. Stir in the flour and cook, stirring constantly, for 2-3 minutes until smooth (but don’t let it brown).
CHEESY ZUCCHINI LASAGNA {VEGETARIAN} - FIT FOODIE FINDS
From fitfoodiefinds.com
4.8/5 (6)Calories 366 per servingCategory Vegetarian
- Slice zucchinis (the long way) into very thin strips. You should need 15 total strips. Lay zucchini onto a baking sheet and sprinkle with salt to draw out moisture. Set aside.
- Next place marinara, broth, quinoa, and Italian seasoning into a large saucepan. Bring to boil, then turn heat to low, cover, and let simmer for 15 minutes.
VEGETARIAN ZUCCHINI LASAGNA - GIMME DELICIOUS FOOD
From gimmedelicious.com
4/5 (6)Category DinnerCuisine American, ItalianCalories 191 per serving
- Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Set aside to cool.
- Meanwhile, prepare the sauce. Heat a pan with olive oil and garlic; saute for a minute and add the onion. Cook the onion for 2-3 minutes and add the crushed tomato.
ZUCCHINI RAW VEGAN LASAGNA - FINE DINING LOVERS
From finedininglovers.com
3/5 (50)Total Time 50 minsServings 4
VEGAN ZUCCHINI LASAGNA - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (1)Total Time 1 hr 35 minsCategory Main CourseCalories 203 per serving
ZUCCHINI-QUINOA LASAGNA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 6Calories 213 per servingCategory Entrees
8 VEGETARIAN LASAGNA RECIPES | SOUTHERN LIVING
From southernliving.com
Author Emma Phelps
VEGETARIAN ZUCCHINI LASAGNA - BINJAL'S VEG KITCHEN
From binjalsvegkitchen.com
Cuisine ItalianCategory Baking
NOODLELESS ZUCCHINI LASAGNA - CHOWHOUND
From greatist.com
Author Lisa Lavery
EASY VEGETARIAN ZUCCHINI LASAGNA (+ VIDEO) - DEL'S COOKING ...
From delscookingtwist.com
5/5 (1)Category Savory
ZUCCHINI LASAGNA RECIPE | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
Estimated Reading Time 8 mins
ZUCCHINI LASAGNA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine ItalianCategory DinnerServings 8Calories 220 per serving
VEGETARIAN ZUCCHINI LASAGNA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGETARIAN ZUCCHINI LASAGNA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGETARIAN ZUCCHINI LASAGNA - CELINE'S RECIPES
From celinesrecipes.com
ZUCCHINI LASAGNA – MY ROI LIST
From myroilist.com
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From allrecipes.com
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