Zucchini Beef Lasagna Food

ZUCCHINI BEEF LASAGNA

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. , Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

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 LASAGNA WITH BEEF AND SAUSAGE

Steps:

• Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
• Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
• Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (set oven rack to lowest position).
• Grease a 13 x 9-inch baking dish.
• Bring about 5 cups water to a boil in a saucepan.
• Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
• In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
• Add in garlic and continue cooking the beef until lightly browned.
• Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
• In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
• Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
• Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
• Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
• Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
• Place the baking dish on a baking sheet to catch any spills.
• Bake uncovered for about 44-50 minutes or until heated through.
• Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.

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!

ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

BEEF & ZUCCHINI LASAGNA

Steps:

• Line the zucchini on a baking sheet and sprinkle with ¼ teaspoon salt. Let sit 10 minutes, then pat dry with a paper towel.
• Preheat the oven to 375 degrees. Coat a 9×13 baking dish with cooking spray. Set aside.
• Heat the olive oil in a Dutch oven or large saucepan to medium heat. Add the onion and ground beef and sauté 6-7 minutes, breaking up the beef with a wooden spoon, until browned. Stir in the spinach and garlic and sauté 2-3 minutes or until spinach is wilted, stirring constantly. Stir in ½ tablespoon Italian seasoning, the remaining ¾ teaspoon salt, ground black pepper and crushed red pepper flakes. Stir in the marinara and remove from the heat. Stir in one egg until combined.
• In a medium mixing bowl, whisk together the cottage cheese, egg and remaining ½ tablespoon Italian seasoning.
• Start by spooning some of the marinara meat mixture into the bottom of the baking dish and spreading it in an even layer. Then, layer with zucchini strips, followed by another layer of marinara meat mixture, followed by a layer of the cottage cheese mixture and a layer of mozzarella cheese. Repeat until ingredients are used up, finishing with a sprinkling of mozzarella cheese on top.
• Bake 35-40 minutes or until lasagna is bubbly and the cheese is golden brown on top. Let cool 15-20 minutes, then slice and serve.

AMAZING NO-NOODLE ZUCCHINI LASAGNA

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.

KETO ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 400 degrees
• Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
• Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
• While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
• While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
• Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
• Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
• Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.

ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9 x 13-inch baking dish with oil spray or olive oil. Set aside.

ZUCCHINI LASAGNA

Steps:

• Brown Beef: Add ground beef to high-sided pan (Note 8) over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released water has evaporated, 7 to 8 minutes. Optionally, drain off grease in pan, especially if using less than 90% lean beef.
• Make Tomato Sauce: Add onions to pan with ground beef over medium-high heat. Cook until onions are softened and translucent, stirring occasionally, a few minutes. Reduce to medium heat, and stir in tomato sauce. Simmer until sauce is thick and clings to meat and onions (important for liquid control; Note 9), stirring frequently, about 10 minutes. Stir in oregano, salt, and cayenne until well-mixed, about 1 minute. Turn off heat.
• Prep Oven & Cut Zucchini: Position oven rack in lower half of oven, and preheat to 375 F. For each zucchini, slice off and discard both ends. Stand zucchini vertically on a stable flat end, and carefully slice into 1/8 to 1/4 inch thick strips along the length (Note 10).
• Assemble Lasagna: Arrange one-third of zucchini slices along bottom of 8x8 inch baking dish, slightly overlapping each other. Evenly spread half of meat sauce over zucchini slices. Distribute 1/2 cup of mozzarella over meat sauce. Repeat with another zucchini layer, meat sauce layer, and mozzarella layer. Top with remaining zucchini slices. Add another 1/2 cup mozzarella and 1/2 cup parmesan over zucchini slices. Give baking dish a quick shake so that cheeses spread out and settle into cracks. (See Note 11 for make-ahead option.)
• Bake & Serve: Bake uncovered at 375 F until lasagna is golden brown on top, about 45 minutes (Note 12). Cool for 15 minutes to allow lasagna to set and cease bubbling before slicing. Serve (Note 13) and store any leftovers (Note 14).

ZUCCHINI LASAGNA

Steps:

• Start with making the sauce. Heat a large, heavy skillet over medium heat. Add oil to the pan.
• When the oil is medium hot, add chopped onion and saute until it is softened approx. 2 minutes. Add minced garlic, saute for 30 seconds. Then add ground beef. Break up large chunks of meat with a spatula and cook until it is no longer pink.
• Add bay leaf, fennel, oregano, paprika, chopped basil, and parsley. (Reserve 1 tablespoon each of basil and parsley for ricotta mixture). Stir well. Add Crushed tomatoes, Tomato paste. Mix well and let it cook on medium heat for 5 minutes.
• Cover and let the beef mixture cook on low heat for another 15-20 minutes.
• While the sauce is simmering, mix ricotta cheese, egg, chopped basil, parsley (reserved while making the sauce), a big pinch of salt, and pepper in a bowl. Set aside.
• Using a mandolin - slice zucchini length wise into thin strips. Put the zucchini slices in a bowl. Sprinkle 1 teaspoon of salt, toss gently, and let it rest for 10 minutes.
• Drain liquid from the bowl. Place zucchini slices on a clean kitchen towel in single layer. Place another towel on top and press gently to soak all the remaining liquids. Repeat with remaining Zucchini slices.
• Preheat oven to 375 F degrees. Prepare an 8 x 8-inch deep baking dish.

ZUCCHINI AND GROUND BEEF LASAGNA

Steps:

• Cut zucchini into strips, 1/4-inch thick.
• Heat oil, add garlic and onion and cook until vegetables are tender but not browned.
• Add meat and brown, stirring to keep meat crumbly.
• Add tomatoes, tomato paste, mushrooms, wine, oregano, thyme, basil, and salt and pepper to taste.
• Simmer, uncovered for 1-1/2 hours.
• Place half of zucchini strips inside of an oiled, shallow casserole.
• Top with half of the mozzarella and half of the ricotta.
• Add half of the meat sauce.
• Repeat layers.
• Top with Parmesan cheese.
• Bake at 350 degrees for 30 minutes or until hot.