Zucchini And Mushroom Skillet Lasagna Food

ZUCCHINI AND MUSHROOM SKILLET LASAGNA

Steps:

• Heat the oil in a 9" cast iron skillet (or other non-stick skillet that is 2-3" deep) with a lid. Add the onions and sauté over medium heat until soft, 3 min.
• Add the mushrooms and garlic and sauté 3 min.
• Add the zucchini and saute for 5 minutes longer, until the onions are golden and the zucchini is starting to soften.
• Add the tomatoes, paste, water, and seasonings. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
• While the sauce is simmering, mix the ricotta, balsamic vinegar, parsley, salt, and egg in a medium bowl.
• Remove the skillet with the vegetable sauce from the heat. Transfer 2/3 of the sauce to a large bowl, leaving enough sauce in the skillet to coat the bottom.
• Place a single layer of lasagna noodles over the sauce in the skillet. Top the noodles with half of the cheese mixture. Spread half of the remaining sauce over the cheese. Top with another layer of noodles, the remaining cheese, and the remaining sauce.
• Cover the skillet and return it to the heat. Bring the mixture to a simmer, then reduce the heat to low. Simmer, covered, 30 min.
• After 30 minutes, check the lasagna by inserting a knife in the center of the lasagna. If it goes through all the layers with ease, then the pasta is cooked.
• Remove the skillet from the heat. Sprinkle the mozzarella cheese over the lasagna. Re-cover the lasagna and let it stand, for 5-10 min before serving, for the cheese to melt and any last moisture to be absorbed.

ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
• Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
• To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
• Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

ZUCCHINI AND MUSHROOM SKILLET

Steps:

• Cut zucchini in half and then into 1 inch pieces.
• Heat enough olive oil to saute in a heavy skillet over medium high heat.
• Add zucchini, mushrooms, onion and garlic.
• Stir-fry until the zucchini and mushrooms are just tender and the onion is tender/crisp (about 8 minutes).
• Stir in oregano and salt and pepper to taste.

ZUCCHINI AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees.
• In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
• Stir in milk gradually, blending so that sauce is smooth.
• Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
• In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
• Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
• Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
• Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
• Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
• Allow to sit 5-10 minutes before cutting and serving.

ZUCCHINI, MUSHROOM AND PASTA SKILLET

Steps:

• Saute onions, mushrooms and garlic until onions are clear. Add zucchini and cook until it is crisp-tender. Drain excess water from the skillet.
• Add mozzarella cheese and allow to melt.
• Meanwhile, cook pasta according to package directions.
• Drain pasta and add 1 jar spaghetti sauce to pasta.
• Serve pasta topped with veggie mix.
• I often make this recipe as three separate pieces -- pasta, veggies and cheese, and let each of us assemble our own. In addition, I also will marinade a chicken breast in Italian salad dressing and then cook it up in strips or cubes and add to this delicious goodness.

VEGETARIAN SKILLET LASAGNA

Steps:

• Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.

MUSHROOM ZUCCHINI LASAGNA

Steps:

• Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

SAUSAGE-AND- ZUCCHINI SKILLET LASAGNA

Steps:

• Heat oven to 400 degrees F.
• Sauté sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender.
• Remove skillet from heat; cool slightly.
• Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick.
• Top with 2 noodles, long sides touching.
• Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles.
• Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles.
• Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil.
• Bake 35 minutes. Let rest 10 minutes before cutting into wedges.