Best 3 Hearty Zucchini Lasagna Recipes
**Savor the medley of flavors and textures in this hearty zucchini lasagna recipe!**
This delightful dish combines the goodness of zucchini, ricotta cheese, mozzarella cheese, and a rich tomato sauce to create an unforgettable culinary experience. Each bite offers a symphony of flavors and textures, from the tender zucchini slices to the creamy cheese filling. Immerse yourself in this Italian-inspired masterpiece as you uncover the secrets behind its irresistible taste. Discover the perfect balance of spices and herbs that enhance the natural sweetness of zucchini, resulting in a harmonious blend of flavors that will tantalize your taste buds. With its vibrant appearance and mouthwatering aroma, this zucchini lasagna is sure to become a family favorite and a staple in your weekly meal plan.
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
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
EASY ZUCCHINI LASAGNA
No-cook noodles save prep time for this lasagna recipe. Since these lasagna noodles will expand during baking, avoid overlapping them. The noodles will touch the sides of dish upon baking.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 485 calories, Fat 18g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 6g fiber), Protein 33g protein.
Tips:
- Prepare the zucchini noodles in advance: Spiralize the zucchini and store them in a covered container in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the lasagna.
- Use a variety of cheeses: A combination of ricotta, mozzarella, and Parmesan cheeses will give your lasagna a rich and flavorful taste. You can also add other cheeses, such as fontina or Asiago, to your liking.
- Don't overcook the zucchini noodles: Zucchini noodles are delicate and can easily overcook. Cook them for just a few minutes, until they are tender but still have a slight crunch.
- Layer the lasagna carefully: To prevent the lasagna from falling apart, layer it carefully and press down on each layer gently. This will help the lasagna to hold together when you cut it.
- Let the lasagna rest before serving: Once the lasagna is baked, let it rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Zucchini lasagna is a delicious and healthy alternative to traditional lasagna. It's perfect for a weeknight meal or a special occasion. With its fresh zucchini noodles, flavorful cheeses, and hearty sauce, this lasagna is sure to please everyone at your table. So next time you're looking for a new and exciting lasagna recipe, give this zucchini lasagna a try. You won't be disappointed!
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