Best 2 Noodle Less Zucchini Lasagna Recipes
Indulge in a culinary masterpiece that redefines the classic lasagna experience - Zucchini Lasagna, a low-carb, gluten-free, and vegetarian dish that tantalizes taste buds and promotes healthy eating. This innovative lasagna features layers of tender zucchini slices replacing traditional noodles, providing a delightful textural contrast and a boost of nutrition. Immerse yourself in a symphony of flavors as you discover three variations of this unique lasagna: a classic rendition with a rich tomato sauce, a creamy and flavorful white sauce, and a vibrant pesto sauce. Each variation promises a distinct culinary journey, catering to diverse preferences and dietary choices. Prepare to embark on a culinary adventure that celebrates creativity, health, and the joy of delicious, wholesome food.
Check out the recipes below so you can choose the best recipe for yourself!
NO-NOODLE ZUCCHINI LASAGNA
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
MEATLESS ZUCCHINI LASAGNA
This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
Tips:
- To make the zucchini noodles, use a spiralizer or a vegetable peeler to create long, thin strips. If you don't have a spiralizer, you can also use a knife to cut the zucchini into thin slices.
- When cooking the zucchini noodles, be careful not to overcook them. They should be tender but still have a slight crunch.
- To make the lasagna filling, use a variety of vegetables, such as mushrooms, spinach, and tomatoes. You can also add cooked chicken or ground beef if you like.
- When assembling the lasagna, layer the zucchini noodles, filling, and cheese in a casserole dish. Repeat the layers until all of the ingredients have been used up.
- Bake the lasagna in a preheated oven until the cheese is melted and bubbly. Let it cool slightly before slicing and serving.
Conclusion:
Noodle-less zucchini lasagna is a delicious and healthy alternative to traditional lasagna. It's perfect for those who are on a low-carb or gluten-free diet. The zucchini noodles are a great source of vitamins and minerals, and they make the lasagna light and refreshing. The filling is packed with vegetables, and the cheese provides a rich and creamy flavor. This lasagna is sure to be a hit with your family and friends.
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