Best 2 Zucchini Lasagna With Walnuts Recipes

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**Zucchini Lasagna with Walnuts: A Unique and Flavorful Vegetarian Dish**

Zucchini lasagna with walnuts is a delicious and creative vegetarian dish that combines the flavors of zucchini, walnuts, and cheese to create a satisfying and nutritious meal. This unique lasagna features layers of thinly sliced zucchini, a creamy walnut sauce, and a mixture of cheeses, resulting in a delectable and visually stunning dish. The recipe includes detailed instructions for preparing the zucchini lasagna, including making the walnut sauce from scratch. Additionally, the article offers two variations of the main recipe: one with a spinach and ricotta filling and another with a sun-dried tomato and pesto filling. These variations provide a range of flavors to suit different tastes and preferences, making this recipe versatile and adaptable. Whether you're looking for a meatless main course or a unique vegetarian lasagna recipe, this zucchini lasagna with walnuts is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI LASAGNA WITH WALNUTS



Zucchini Lasagna With Walnuts image

This recipe came from Better Homes and Gardens. It's the first time I've used the no-boil lasagna noodles, and they were just fine. Certainly speeds things up. The quality/flavor of your marinara will of course affect the result - I use a garlicky one that I like. Not all no-boil lasagna noodles are the same size. Use enough to have 3 even, single layers. Hope you enjoy!

Provided by BumblingBs

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium zucchini
4 teaspoons olive oil
2 large carrots, finely chopped
2 large onions, finely chopped
4 garlic cloves, minced
2 cups marinara sauce (store bought or home-made)
1 tablespoon fresh basil, snipped or 1 teaspoon dried basil
1/8 teaspoon pepper
1 1/2 cups mozzarella cheese, shredded (6 ounces)
1/2 cup parmesan cheese, grated
6 no-boil lasagna noodles
1/2 cup walnuts, chopped

Steps:

  • Trim ends off zucchini. Thinly slice zucchini lengthwise. You should have 9 slices total, about 1/8 inch thick. Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes until crisp tender, turning once. Cool.
  • Grease a 2 quart square baking dish.
  • In a large saucepan heat the remaining 3 teaspoons olive oil over medium high heat. Add the carrots, onion and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
  • In a small mixing bowl toss together the mozzarella cheese and parmesan; set aside.
  • In the prepared baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini, then sprinkle with a third of the cheese mixture. Repeat layering, alternating the direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.
  • Bake covered, in a 375 degree oven for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand 15 minutes before serving.
  • MAKE AHEAD TIP: Prepare lasagna as directed, except do not bake. Wrap and freeze for up to 1 month. Freeze cheese for topping separately. To serve, thaw in refrigerator overnight. Bake, covered, in a 350 degree oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more, or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 316.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 29.4, Sodium 729, Carbohydrate 21.9, Fiber 3.1, Sugar 12.4, Protein 14.1

ZUCCHINI LASAGNA WITH MEAT



Zucchini Lasagna with Meat image

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

4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices
1 tablespoon salt, or more to taste
1 tablespoon olive oil, or more as needed
½ medium onion, diced
4 cloves garlic, minced
1 pound ground beef
1 medium potato, diced
1 large red bell pepper, diced
1 (26 ounce) jar marinara sauce
1 (8 ounce) package mozzarella cheese, grated

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:

  • Use a mandoline slicer for even zucchini slices. This will help them cook evenly and prevent them from breaking.
  • Don't overcrowd the pan when cooking the zucchini slices. This will prevent them from steaming and becoming soggy.
  • Use a good quality ricotta cheese. This will make a big difference in the flavor of the lasagna.
  • Don't skip the walnuts. They add a delicious nutty flavor and texture to the lasagna.
  • Serve the lasagna immediately after it is baked. This will prevent the zucchini slices from becoming soggy.

Conclusion:

Zucchini lasagna is a delicious and healthy alternative to traditional lasagna. It is perfect for a summer meal, as it is light and refreshing. The zucchini slices are tender and flavorful, and the ricotta cheese and walnuts add a creamy and nutty flavor. This lasagna is sure to be a hit with your family and friends.

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