Best 2 Zucchini And Basil Lasagna Recipes

Indulge in a culinary masterpiece that combines the vibrant flavors of zucchini, aromatic basil, and rich cheese in a delightful lasagna dish. This delectable recipe tantalizes taste buds with its layers of tender zucchini slices, homemade basil pesto, creamy ricotta, and savory mozzarella cheese. Experience a symphony of textures as the crispy edges of the lasagna sheets contrast with the soft and juicy zucchini. Each bite reveals a burst of freshness from the basil, complemented by the tangy tomato sauce and the nutty Parmesan cheese. This article presents a collection of lasagna recipes that cater to diverse dietary preferences, including a vegan option that showcases the versatility of this classic dish. Embark on a culinary journey and discover the perfect lasagna recipe that will leave you and your loved ones craving for more.

Here are our top 2 tried and tested recipes!

RAW LASAGNA (ZUCCHINI AND AND BASIL CASHEW CHEESE)

Raw Lasagna (Zucchini and and Basil Cashew Cheese) image

This is inspired by Russell James Raw Lasagna recipe. It's a wonderful filling meal that everyone will love (even people who are brand new to raw vegan cuisine).

Provided by Emily Amarnick

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 medium zucchini
1 cup raw cashews, soaked in water for 30 minutes
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1/4 cup water
1/2 cup fresh basil leaf (lightly packed)
1/2 cup nutritional yeast
1 cup sun-dried tomato
3 roma tomatoes

Steps:

"Zucchini ""Noodles"":.
Using a Mandoline Slicer, slice zucchini into thin strips. Marinate ""noodles""in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes.
Basil Cashew Cheese:.
Drain soaked cashews. Places soaked Cashews, Garlic, Fresh Lemon Juice, Water, Basil, Nutritional Yeast and Salt and Pepper in a high speed blender or food processor and blend until well combined. (Stop and scrape down sides as needed.) Pour into separate bowl and set aside.
Tomato Sauce:.
Place Sun dried Tomatoes, Roma Tomatos, Salt and Pepper and a tsp of olive oil into your blender or food processor and blend until well combined. Add water if needed to thin it out.
Assembly:.
Line the base of your dish with zucchini strips, overlapping them slightly.
On top of this, put down a layer of the basil cheese, and then the tomato sauce.
Finish this with another layer of slightly overlapping zucchini strips.
Repeat step 2, and add the final layer of zucchini with tomato sauce on top.
Let the lasagna chill out in the fridge for a bit, so it's easier to cut into individual portions. If only making a few portions, feel free to assemble your lasagna on each plate instead.
Garnish individual portions with black pepper and a sprig of basil.

Nutrition Facts : Calories 366.2, Fat 19.1, SaturatedFat 3.7, Sodium 323.5, Carbohydrate 39.7, Fiber 12.3, Sugar 14.6, Protein 20.5

ZUCCHINI AND BASIL LASAGNA

ZUCCHINI AND BASIL LASAGNA image

Categories Pasta Dinner

Yield 8

Number Of Ingredients 9

Ingredients

2 cups fat free cottage cheese or ricotta
1 cup chopped fresh basil
1 large egg
cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2 bottles spicy tomato sauce such as Newman's Own
9 oven ready lasagna noodles
1 1/2 cups shredded mozzarella

Steps:

1. preheat oven to 350 degrees 2. combine first three ingredients in food processor and process until smooth 3. heat large nonstick skillet med high. coat with spray,. Cook zucchini andonions 5 miunutes or until tewnder. Stir in pasta sauce, remove from heat. 4. spread 1/4 cup zucchini mixture in baking pan. coated with spray. Add 3 lasagna noodles. add 1/3 of cheese mixture then mozzarella. repeat. top with mozzarella 5. cover and bake at 350 for 45minutes.

Tips:

To save time, use no-boil lasagna noodles. If you're using regular lasagna noodles, be sure to boil them according to the package directions before assembling the lasagna.
Use fresh zucchini and basil for the best flavor. If you don't have fresh basil, you can use 1 tablespoon of dried basil.
Feel free to add other vegetables to the lasagna, such as mushrooms, spinach, or bell peppers.
If you don't have ricotta cheese, you can use cottage cheese instead.
Be sure to season the lasagna well with salt and pepper.
Let the lasagna rest for at least 15 minutes before serving to allow the flavors to meld.

Conclusion:

This zucchini and basil lasagna is a delicious and easy-to-make vegetarian dish that's perfect for a weeknight meal. It's packed with fresh vegetables and herbs, and the creamy ricotta cheese and mozzarella cheese make it extra rich and satisfying. Serve it with a side of salad or garlic bread for a complete meal.