ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE
This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!
Provided by Jeff B.
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g
ZUCCHINI SAUSAGE LASAGNA
This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste! -Catherine Dawe, Kent, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside., Spread 1-1/2 cups meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce., Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.
Nutrition Facts : Calories 330 calories, Fat 18g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 550mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
SAUSAGE-AND- ZUCCHINI SKILLET LASAGNA
Make and share this Sausage-And- Zucchini Skillet Lasagna recipe from Food.com.
Provided by SarahBeth
Categories One Dish Meal
Time 1h2m
Yield 1 lasagna, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 787.6, Fat 56, SaturatedFat 25.4, Cholesterol 155.7, Sodium 2408, Carbohydrate 25.8, Fiber 4.2, Sugar 10.9, Protein 47.2
ZUCCHINI AND GROUND BEEF LASAGNA
In a welcome change from all of the heavy lasagna noodles, this recipe may even be a great way to get the kids to eat their veggies. Young and old(er)alike will enjoy this!
Provided by FLUFFSTER
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 692.7, Fat 40.1, SaturatedFat 20.1, Cholesterol 143.7, Sodium 1033.1, Carbohydrate 31.9, Fiber 7.7, Sugar 16.3, Protein 47.8
LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE
Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1
ZUCCHINI SAUSAGE LASAGNA
Make and share this Zucchini Sausage Lasagna recipe from Food.com.
Provided by Courtly
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.
- Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally.
- In another large skillet, cook zucchini in butter until tender.
- In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside.
- Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish.
- Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce.
- Bake, uncovered, at 350°F for 45-55 minutes or until bubbly.
- Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted.
- Let stand for 15 minutes before cutting.
- Serve with remaining meat sauce or save for another use.
Nutrition Facts : Calories 429.1, Fat 25.4, SaturatedFat 12.4, Cholesterol 88.9, Sodium 1187.5, Carbohydrate 27.1, Fiber 3.7, Sugar 9.7, Protein 24.8
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