Dive into a culinary voyage with our delectable Spinach Zucchini Lasagna - a symphony of vegetarian flavors. This wholesome dish tantalizes your taste buds with layers of tender zucchini, earthy spinach, creamy béchamel sauce, and a crisp Parmesan crust. Each component blends harmoniously, creating a symphony of textures and flavors that will leave you craving more. Discover this culinary gem, along with other mouthwatering recipes, all designed to elevate your vegetarian cooking repertoire. From the aromatic Spinach and Mung Bean Curry to the refreshing Gazpacho Andaluz, embark on a culinary journey that celebrates the beauty of plant-based cuisine.
Here are our top 6 tried and tested recipes!
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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.
EASY VEGETARIAN SPINACH LASAGNA
It's easy, it's cheesy, and it's vegetarian!
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g
SPINACH ZUCCHINI LASAGNA (VEGETARIAN)
This yummy, veggie filled lasagna is taken from Lisa Kochen und Backen, a German monthly cooking and baking mag. It is easy to make, rather quick considering it's a lasagna after all and tastes sooo good. It is also on the lighter side, which in my book is always a plus. I hope youll enjoy this as much as me and my friends did. :)
Provided by Lalaloula
Categories Spinach
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a big pan heat the oil. Saute garlic until nicely browned.
- Add zucchini and spinach and saute until nearly done (about 10 minutes).
- Season and allow to cool a tad.
- Make the white sauce by combining ricotta, yogurt and cheese. Add this to the vegetable mixture and stir to combine. The yogurt might curdle, but that is fine.
- Now make the red sauce by mixing both pasta sauces together.
- For assembly start by spreading enough of the red sauce in your baking dish (I used a rectangular 22X35 cm/ 9X13 inch dish). Follow with the veggie white sauce mixture and then add a layer of lasagna noodles. Repeat until everything is used up making sure to end with a layer of sauce.
- Sprinkle top with the remaining 5 tbs of cheese.
- Bake in the preheated oven at 200°C/400°F for 20-30 minutes or until cooked through and bubbling.
- Allow to stand in the pan for 5 minutes, then enjoy. :).
Nutrition Facts : Calories 437.4, Fat 15, SaturatedFat 7.3, Cholesterol 35.8, Sodium 747, Carbohydrate 54.8, Fiber 7.5, Sugar 14.2, Protein 22.7
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
FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
- Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.
Tips:
- Prep your veggies: Wash and chop the spinach and zucchini before starting the recipe. This will save you time and make the cooking process smoother.
- Use a large skillet: A large skillet will allow you to cook the vegetables evenly and prevent them from overcrowding.
- Don't overcrowd the pan: When cooking the vegetables, make sure not to overcrowd the pan. This will help them cook evenly and prevent them from becoming soggy.
- Season to taste: Don't be afraid to season the vegetables and sauce to your liking. Add more salt, pepper, or garlic powder if desired.
- Use a good quality cheese: The cheese is one of the main ingredients in this lasagna, so it's important to use a good quality cheese that melts well. Mozzarella, ricotta, and Parmesan are all good choices.
- Don't overcook the lasagna: The lasagna is done when the cheese is melted and bubbly and the vegetables are tender. Overcooking the lasagna will make it dry and tough.
Conclusion:
This spinach zucchini lasagna is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight dinner. It is packed with healthy vegetables and has a creamy, cheesy sauce that is sure to please everyone. With a few simple tips, you can make this lasagna a success. So, gather your ingredients, preheat your oven, and get ready to enjoy this flavorful and satisfying meal!
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