Cheesy Zucchini Lasagna Recipes

CHEESY ZUCCHINI LASAGNA ROLL-UPS

Make the most of your garden bounty with this irresistible dish of zucchini slices rolled up around a gooey filling of ricotta and mozzarella, baked with a tomato sauce and topped with crispy Italian bread crumbs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 11

Cheesy Zucchini Lasagna Roll-Ups image

Steps:

Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
Spread pasta sauce in baking dish; set aside.
In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 9 g, TransFat 1/2 g

Ingredients

4 medium zucchini, cut lengthwise into 16 (1/4-inch) strips
4 tablespoons olive oil
3/4 teaspoon salt
1 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1 cup ricotta cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 egg yolk
2/3 cup Progresso™ Italian panko crispy bread crumbs

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

Zucchini Lasagna image

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

Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1 large egg, lightly beaten
1 cup 2% cottage cheese
4 medium zucchini (about 1-3/4 pounds)
3 tablespoons all-purpose flour
1 cup shredded part-skim mozzarella cheese
Additional shredded mozzarella cheese, optional