Best 5 Zucchini Lasagna With Farmer Cheese Recipes
In the realm of culinary delights, the zucchini lasagna with farmer cheese stands as a testament to the boundless creativity and versatility of Italian cuisine. This delectable dish, hailing from the sun-kissed regions of Italy, combines the delicate flavors of zucchini with the tangy richness of farmer cheese, resulting in a symphony of taste that delights the palate. Whether you seek a vegetarian alternative to traditional lasagna or simply crave a unique and flavorful meal, this zucchini lasagna promises an unforgettable culinary experience.
The recipe offers two variations to cater to diverse preferences. The "Classic Zucchini Lasagna" adheres to the traditional lasagna structure, featuring layers of zucchini, creamy béchamel sauce, and savory farmer cheese, all harmoniously united by the golden-brown crust of mozzarella cheese. For those seeking a lighter option, the "Zucchini Lasagna Rolls" present a delightful twist, where zucchini slices are transformed into delicate wrappers encasing a flavorful filling of farmer cheese, spinach, and aromatic herbs. Both variations promise a satisfying meal, bursting with the vibrant flavors of summer vegetables and the comforting embrace of creamy cheese.
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
ZUCCHINI LASAGNA WITH FARMER CHEESE
There's no cooking required for this "lasagna" made of garden-fresh zucchini and tomatoes, layered with creamy farmer cheese and basil leaves. Full of vegetables and bursting with flavor, this healthy alternative to a traditional lasagna will have everyone asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 6
Steps:
- Season farmer cheese with salt, pepper, and olive oil. Layer 2 strips zucchini with cheese, sliced tomatoes, and basil. Repeat; top with zucchini. Drizzle with oil; sprinkle with salt, pepper, and basil.
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the ends off of the zucchini, and cut in half, lengthwise.
- Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
- Dab zucchini strips with a paper towel to absorb the excess moisture.
- In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
- Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
- Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
- Preheat oven to 375˚F (190˚C).
- In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
- Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven).
- Let rest for at least 20 minutes.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
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.
ZUCCHINI LASAGNA WITH MEAT
Made in the kitchen of college kids trying to eat better, this recipe uses zucchini instead of pasta to make it lighter and healthier and no ricotta cheese!
Provided by veggiececilia
Categories Zucchini Lasagna
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
- Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
- Preheat the oven to 375 degrees F (190 degrees C).
- Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
- Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 31.5 g, Cholesterol 90.6 mg, Fat 31.9 g, Fiber 6.1 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1770.1 mg
Tips:
- Selecting the Right Zucchini: Choose medium-sized, firm zucchini with smooth, unblemished skin. Avoid ones that are too large or have signs of over-ripening.
- Preparing the Zucchini: Use a mandoline or sharp knife to slice the zucchini thinly and evenly. This ensures uniform cooking and a delicate texture in the lasagna.
- Salting the Zucchini: Salting the zucchini before cooking draws out excess moisture and prevents the lasagna from becoming watery. Make sure to rinse and pat dry the zucchini thoroughly before assembling the lasagna.
- Cooking the Zucchini: You can either pan-fry the zucchini slices in olive oil until slightly browned or roast them in the oven for a healthier option. Both methods add flavor and texture to the lasagna.
- Choosing the Right Farmer's Cheese: Opt for fresh, high-quality farmer's cheese with a smooth, creamy texture. Avoid ones that are too dry or crumbly.
- Layering the Lasagna: Layer the lasagna in a baking dish, alternating between zucchini slices, farmer's cheese mixture, and sauce. Be sure to start and end with a layer of sauce to prevent the lasagna from drying out.
- Baking the Lasagna: Bake the lasagna in a preheated oven until the cheese is melted and bubbly and the zucchini is tender. The exact baking time may vary depending on the thickness of the lasagna and your oven.
- Resting the Lasagna: Allow the lasagna to rest for a few minutes before slicing and serving. This helps the lasagna set and makes it easier to cut into neat pieces.
Conclusion:
Zucchini lasagna with farmer's cheese is a delicious and versatile dish that combines the fresh flavors of zucchini with the creamy richness of farmer's cheese. By following the tips and instructions provided in this article, you can create a flavorful and satisfying lasagna that is perfect for any occasion. Experiment with different variations, such as adding herbs, vegetables, or different types of cheese, to create a customized lasagna that suits your taste preferences. Whether you're a seasoned cook or a beginner, this zucchini lasagna recipe is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
