Zucchini Parmesan Lasagna Style 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.

CHICKEN PARMESAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
• Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
• Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
• Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
• Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
• Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
• Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

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.

CHICKEN PARMESAN ZUCCHINI LASAGNA

Steps:

• Slice zucchini into 1/8-inch thick slices using a knife or a mandolin. Sprinkle zucchini with salt and set aside for 10 minutes. (Salting zucchini takes out a lot of the extra moisture.) After 10 minutes, blot off excess moisture with a paper towel.
• Preheat the grill to high heat and grill the slices of zucchini until lightly charred on both sides. Again, use a paper towel to blot away any excess moisture.
• Preheat the oven to 350° F.
• Heat a small saucepan over medium heat and add the butter. Once melted, add garlic and cook 30 seconds to 1 minute. Whisk in flour until no clumps remain and cook another minute. Slowly pour in milk, whisking to combine as you go. Stir in poultry seasoning and salt. Bring milk to a low boil and simmer until thickened, about 5 minutes. Stir in the Parmesan and cream cheese until melted, remove from heat.
• In a 9x13-inch casserole dish, spread some of the cheese sauce on bottom of dish and layer zucchini to cover. Next, spread a layer of chicken and broccoli and then top with gouda cheese. Repeat the layers until all of your ingredients are used up, making sure to top off with cheese sauce and gouda. Sprinkle with breadcrumbs and then cover with foil.
• Bake 45 minutes or until the sauce is bubbly and cheese has melted. Let stand about 10 minutes before serving. Top with fresh thyme or your favorite herbs.

PARMESAN ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375
• Slice zucchini into ½ cm thick slices ('lasagna zoodles') place on a baking sheet and season with salt. 5 mins each side - watch them so they don't burn you just want them cooked to 'noodle' consistently not too mushy.
• Brown meat and add in garlic, salt, pepper.
• Add in your marinara sauce to meat and let simmer while your zucchini cook
• Use a 9x9 baking dish and assemble lasagna (zoodles, meat sauce, zoodles, meat sauce, sprinkle on parmesan cheese)
• Bake for 15-20 minutes or until cheese is browned

ROASTED ZUCCHINI AND EGGPLANT LASAGNA

Steps:

• Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
• Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
• Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
• Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
• Stir in remaining garlic and cook until fragrant, about 30 seconds.
• Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
• Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
• Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
• Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
• Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
• Repeat layering of noodles, veggies, sauce and cheeses two more times.
• Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
• Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
• Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
• Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
• Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
• Let cool ten minutes, and serve.

ITALIAN ZUCCHINI LASAGNA

Steps:

• Cook lasagna noodles according to package directions or until tender but still firm.
• Drain, keep warm.
• Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done.
• Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well.
• Simmer 45-50 minutes .
• To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1-2 inches of water.
• Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
• Grease a 9" x 13" or larger, baking pan.
• Arrange a first layer of noodles so the ends hang over both sides of the pan.
• These will be folded back-over the top on the final layer.
• Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese.
• Repeat.
• For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
• Top with parmesan cheese and cover with foil.
• Bake at 350 degrees for about 35-40 minutes , uncover and bake until brown, approximately 10 minutes.
• Serve this Italian food with french bread and have additional parmesan cheese at the table.

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 oven to 350° and spray a 9x13 baking dish with non stick spray. Set aside.
• Mix the ricotta cheese, egg, and parsley until completely combined.
• In a large pan, add olive oil and heat over medium heat.
• Add ground beef and onions and cook until meat is completely browned and onions are translucent.
• Add garlic and sauté for an additional 1 too 2 minutes. Drain the grease and return it to pan.
• Pour tomato sauce, tomato paste, crushed tomatoes, fennel seeds, oregano, basil, salt, and pepper into pan, stir.
• Bring to a boil over medium heat, then reduce heat to low. Cover and simmer for 20 - 25 minutes, stirring occasionally. If the sauce is too thick, add a little water, about a tablespoon at a time to thin it out slightly.
• Add 1/4 of the meat mixture to the bottom of the dish, evenly covering the bottom.
• Place 1/3 of the zucchini slices over the meat mixture.
• Spread 1/3 of the ricotta mixture over the zucchini slices.
• Spread 1/3 of the mozzarella cheese over the ricotta.
• Sprinkle with 1/2 of the parmesan cheese.
• Add another layer of meat, zucchini, ricotta, mozzarella, and parmesan, followed by a final layer of meat, zucchini, ricotta, and mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove foil and bake for an additional 10 minutes.
• Carefully remove the zucchini lasagna from the oven and let sit for 10 minutes before serving.

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 325 degrees.
• 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, and bake an additional 15 minutes. Let stand for 5 minutes before serving.

EGGPLANT & ZUCCHINI LASAGNA

Steps:

• 1 Heat oven to 400°F. Arrange zucchini and eggplant slices on 2 lightly oiled baking sheets, overlapping if necessary. Drizzle with additional oil. Bake 12 min. or until tender. Pat dry.
• 2 Mix ricotta, egg and 2 tablespoons Parmesan in bowl.
• 3 Spread ½ cup sauce in bottom of 8x8-inch baking dish. Top with 1/3 each of the eggplant and zucchini slices, ½ cup sauce, ½ the ricotta mixture and 2/3 cup mozzarella. Repeat layers. Top with remaining eggplant and zucchini, sauce and Parmesan. Cover with foil.
• 4 Bake 30 min. Remove foil and top with remaining mozzarella. Bake 10 min. or until bubbly. Let stand 10 min. before serving.

ZUCCHINI LASAGNE

Steps:

• Cook ground beef and onions until brown and drain.
• Stir in spaghetti sauce,1 tablespoon parsley,oregano:heat until boiling.
• Mix Bisquick,cottage cheese,Parmesan cheese,milk,1 tablespoon parsley,basil until dough forms.
• Spread half of the dough in ungreased 9x13 inch pan.
• Cover with 1/2 of the zucchini,meat sauce and mozzarella cheese.
• Repeat layers.
• Bake at 350 degrees for 35 minutes.

ZUCCHINI PARMESAN, LASAGNA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Season both sides of zucchini slices with salt and pepper.
• Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
• Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
• Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

ZUCCHINI PARMESAN, LASAGNA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Season both sides of zucchini slices with salt and pepper.
• Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
• Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
• Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

ZUCCHINI PARMESAN, LASAGNA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Season both sides of zucchini slices with salt and pepper.
• Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
• Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
• Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

ZUCCHINI PARMESAN, LASAGNA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Season both sides of zucchini slices with salt and pepper.
• Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
• Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
• Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

ZUCCHINI PARMESAN, LASAGNA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Season both sides of zucchini slices with salt and pepper.
• Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.
• Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.
• Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 10 minutes.