Zucchini Lasagna Casserole No Pasta Food

NO-NOODLE ZUCCHINI LASAGNA

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.

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.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

MEATLESS ZUCCHINI LASAGNA

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.

NOODLE-LESS ZUCCHINI LASAGNA

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.

ZUCCHINI LASAGNA CASSEROLE (NO PASTA)

Steps:

• Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
• Fluff with a fork and set aside to cool.
• The rice can be prepared ahead.
• Preheat oven to 400f degrees.
• Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
• Do not peel and place the unpeeled pieces cut side up.
• Sprinkle with salt to taste.
• In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
• Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
• Spread rice mixture evenly over the zucchini.
• Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
• Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
• Remove from oven and let rest 15 minutes, cut into squares and serve hot.
• Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
• Freezes well.

ZUCCHINI LASAGNA (NO PASTA!)

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.

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 WITH MEAT

Steps:

• Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
• Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
• Preheat the oven to 375 degrees F (190 degrees C).
• Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
• Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

EGGLESS ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
• Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
• Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
• Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
• Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
• Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

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.