Best 4 Cheesy Zucchini Lasagna Recipes
Immerse yourself in a culinary journey with our delightful Cheesy Zucchini Lasagna, a symphony of flavors that will tantalize your taste buds. This innovative dish combines the classic lasagna structure with the vibrant flavors of zucchini, resulting in a harmonious blend of textures and tastes.
At the heart of this lasagna lies a medley of tender zucchini slices, sautéed to perfection and infused with aromatic garlic and herbs. These zucchini ribbons intertwine with layers of creamy ricotta, savory mozzarella, and tangy Parmesan cheeses, creating a symphony of flavors in every bite. Each cheesy layer is delicately separated by sheets of lasagna noodles, cooked al dente to provide a satisfying bite.
As you delve deeper into this culinary masterpiece, you'll encounter a delightful twist – a zesty tomato sauce that adds a vibrant pop of color and flavor. This homemade sauce is crafted with fresh tomatoes, herbs, and a touch of garlic, simmered to perfection to achieve a rich, velvety texture. The sauce seeps into every nook and cranny of the lasagna, infusing each layer with its tangy goodness.
But the culinary adventure doesn't end there. This recipe also includes a vegetarian variation, catering to those with dietary preferences or allergies. In this version, the traditional ground beef is replaced with a hearty combination of mushrooms, bell peppers, and spinach, creating a flavorful and protein-packed filling. The result is a lasagna that is not only delicious but also a healthier choice.
Indulge in this Cheesy Zucchini Lasagna, a dish that seamlessly blends classic Italian flavors with modern culinary flair. Whether you prefer the traditional meat-based version or the vibrant vegetarian alternative, this recipe promises a culinary experience that will leave you craving more. Prepare to delight your palate and embark on a journey of taste sensations with every bite.
CHEESY ZUCCHINI LASAGNA ROLL-UPS
Make the most of your garden bounty with this irresistible dish of zucchini slices rolled up around a gooey filling of ricotta and mozzarella, baked with a tomato sauce and topped with crispy Italian bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
- Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
- Spread pasta sauce in baking dish; set aside.
- In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
- Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
- Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 9 g, TransFat 1/2 g
ZUCCHINI LASAGNA
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CHEESY ZUCCHINI LASAGNA
This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat.
Provided by Ozma3706
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
- Reserve 1/2 cup of the mozzarella cheese.
- Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
- Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
- Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
- Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
- Arrange remaining 3 noodles on top.
- Sprinkle boiling water over all.
- Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
- Remove from oven; sprinkle with reserved mozzarella.
- Let stand 15 minutes (or longer to get the desired firmness) before cutting.
CHEESY SPINACH-ZUCCHINI LASAGNA
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
Provided by Adam Dolge
Categories Healthy Lasagna Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
- Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
- Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
- Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.
Nutrition Facts : Calories 362 calories, Carbohydrate 36 g, Cholesterol 55 mg, Fat 16 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, Sodium 514 mg, Sugar 7 g
Tips:
- To save time, use pre-shredded mozzarella and Parmesan cheese. - If you don't have a zucchini spiralizer, you can use a vegetable peeler to create thin zucchini slices. - Make sure to drain the zucchini slices well before assembling the lasagna. This will help prevent the lasagna from becoming watery. - Use a large baking dish to ensure that the lasagna cooks evenly. - If you're short on time, you can assemble the lasagna the night before and bake it the next day. - Serve the cheesy zucchini lasagna with a side of garlic bread or a fresh green salad.Conclusion:
This cheesy zucchini lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables. With its creamy ricotta cheese filling, flavorful zucchini noodles, and crispy Parmesan cheese topping, this lasagna is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give this cheesy zucchini lasagna a try. You won't be disappointed!
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