Zucchini Lasagna Sans Noodles Food

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.

ZUCCHINI LASAGNA SANS NOODLES

Steps:

• 1. I love a good homemade lasagna, and I was taught by best... My Aunt Josephine Batali. She was born and raised in Naples, and she definitely knew her way around a kitchen. When I was a lad of nine or ten, I would go with her to the South Chicago farmer's markets, and she would be thumping and sniffing all the great veggies. She had an expression that every time she said it she would laugh: Never Trust a Skinny Chef... Since she was as thin as a rail, my nine-year-old brain didn't get that she was trying to be funny... I get it now, and I'm laughing with you. I hope you're looking down and smiling.
• 2. QUICK TOMATO SAUCE Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened but not browned, about 6 to 8 minutes.
• 3. Add the garlic and pepper flakes and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.
• 4. Add the tomato sauce, capers, and measured salt, stir to combine, and bring to a boil. Reduce the heat to medium low and simmer until the flavors meld and the sauce has slightly thickened, about 10 minutes. Remove from the heat, and set aside.
• 5. ZUCCHINI LASAGNA Cut the ends off the zucchini, and slice into 1/4-inch strips (lengthwise). Rough chop the artichokes and put into a colander to drain any excess liquid. Remove the cottage cheese from the container, and place on several paper towels to remove any additional liquid. Slice the tomato into 6 thin slices, and lay on paper towel to drain. Chef's Note: We're doing a lot of draining here, I know; however, it's an essential step.
• 6. Place the zucchini slices in a single layer on 2 baking sheets, and roast in a preheated 375f (190c) oven for about 15 minutes. Chef's Note: If you don't have two baking sheets, just do them in two batches. Remove from oven and allow to cool.
• 7. Chef's Note: When you have finished baking the zucchini leave the oven on, and place the rack in the bottom position.
• 8. Chef's Tip: If you don't have a mandolin, you might want explore getting one. Japanese mandolins are not that expensive, and they make short work out evenly slicing just about any kind of veggie. They come in all sizes and shapes; however, I would recommend one with different cutting blades, and adjustable depth.
• 9. Remove the stems from the mushrooms, and thinly slice. Add 1 tablespoon of oil to a large frying pan, and then heat over medium heat until shimmering. Add half the mushrooms, season with salt and pepper, and cook until golden brown, about 4 to 7 minutes. Chef's Note: During this process stir as little as possible. Remove the mushrooms from the pan, and reserve in a large prep bowl. Repeat the process, adding 1 tablespoon of oil to the pan, and then cook and reserve the remaining mushrooms.
• 10. Add the remaining 1 tablespoon of oil in the pan, heat over medium heat until shimmering. Add the artichokes, and cook, stirring occasionally, until lightly browned, about 4 to 7 minutes.
• 11. Add the artichokes to the the mushrooms, add the flour, or arrowroot powder, and then toss until all the veggies are evenly coated.
• 12. Add 1 1/4 cups of the sauce to the mushroom-artichoke mixture and toss to evenly coat. Then spread the remaining tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
• 13. Scatter a quarter of the mushroom, artichoke mixture over the sauce in an even layer. Then, carefully place a quarter of the zucchini slices in a single layer over the mixture. Add about a third of the cottage cheese evenly over the top. Finally, sprinkle a quarter of the mozzarella over the cottage cheese filling.
• 14. Make two more layers: mushroom,artichoke mixture zucchini slices cottage cheese mozzarella cheese
• 15. The final layer should be: zucchini slices mushroom, artichoke mixture mozzarella cheese. Add the six slices of tomato over the top of the mozzarella.
• 16. Bake uncovered in the preheated oven, until the sauce is bubbling around the edges and the top is browned. This should take about 40 minutes. If after this it still needs a bit of browning, you can set the temp up to 400f, and bake an additional 10 minutes Let cool on a wire rack for about 30 minutes before slicing. Place the Parmesan cheese in a bowl, and allow your guests to add some at the table. Enjoy.
• 17. ADDITIONAL CHEF'S NOTES: I prefer zucchini squash over yellow or crookneck squash because it's hearty enough to stand up to roasting without falling apart or sticking to the baking sheet. For a gluten-free lasagna, substitute arrowroot for the flour, as I indicated in the recipe.
• 18. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
• Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
• Combine the cottage cheese, parsley, and eggs in a medium bowl.
• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
• Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

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.

LASAGNA WITH ZUCCHINI NOODLES

Steps:

• Cook beef and onion until beef is browned, drain.
• Add tomato sauce and seasonings.
• Simmer, uncovered, 10 min.
• ,stirring occasionally.
• Slice zucchini in lengthwise strips slightly less than 1/4 inch thick.
• Arrange half of strips in greased 13x9 baking dish.
• Beat cottage cheese with egg; spread over zucchini.
• Top with 1/2 the mozzarella and 1/2 the meat sauce.
• Repeat layers of zucchini, mozzarella and sauce.
• Sprinkle with Parmesan cheese.
• Bake uncovered at 350 degrees for 40-45 minutes or until hot and bubbly.
• Let stand for 10 minutes before serving.