Raw Lasagna Zucchini And Tomato Recipes

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.

Steps:

• Lemon-Filbert "Ricotta".
• Place the filberts, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
• Tomato Sauce.
• Place all ingredients in a blender, and process until smooth.
• Basil-Pine Nut Pesto.
• Place all ingredients in a blender, and process until smooth.
• Lasagne.
• Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

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.

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.

Steps:

• Preheat oven to 425 degrees. Brush two rimmed baking sheets with oil. Divide zucchini between sheets; arrange in a single layer, turning once to coat. Season with salt and pepper; roast until softened, 15 minutes.
• Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add lamb and cook, breaking up meat with a spoon, until browned, 6 minutes. With a slotted spoon, transfer lamb to paper towels to drain and pour off fat from skillet. Return lamb to skillet; add tomato paste, tomatoes, and oregano. Stir to combine. Cook until tomato liquid is almost evaporated, 10 minutes. Season with salt and pepper.
• Reduce oven to 400 degrees. Spoon half the lamb mixture into an 8-inch square baking dish. Top with half the zucchini slices, overlapping to fit. Repeat layering with remaining lamb mixture and zucchini. Spread ricotta over top; sprinkle with Parmesan. Bake until sauce is bubbling and cheese is browned in spots, 20 to 30 minutes. Let cool 10 minutes before serving.