ZUCCHINI AND MUSHROOM LASAGNA
Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...
Provided by PalatablePastime
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
- Stir in milk gradually, blending so that sauce is smooth.
- Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
- In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
- Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
- Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
- Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
- Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
- Allow to sit 5-10 minutes before cutting and serving.
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
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.
NO-NOODLE ZUCCHINI LASAGNA
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
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
More about "zucchini and mushroom lasagna recipes"
WHITE LASAGNA WITH WILD MUSHROOM AND ZUCCHINI
From cookingmydreams.com
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 518 per serving
- In a large pan, melt the butter at medium heat (be careful not to burn it), add the flour and whisk until it becomes a thick paste.
- In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned.
- Pour a couple of tablespoons of white sauce on the bottom of a square 9x9" (23x23cm) baking dish with high borders.
ZUCCHINI LASAGNA - JO COOKS
From jocooks.com
THESE MUSHROOM ZUCCHINI LASAGNA ROLLS ARE AMAZING …
From cleanfoodcrush.com
ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE
From recipes.net
A SIMPLE ZUCCHINI LASAGNA WITH TRUMPET MUSHROOM …
From californiagrown.org
ZUCCHINI AND MUSHROOM LASAGNA - DISH OFF THE …
From dishofftheblock.com
ZUCCHINI LASAGNA WITH MEAT SAUCE AND MUSHROOMS …
From perchancetocook.com
ZUCCHINI LASAGNA RECIPE (NOT WATERY) | DOWNSHIFTOLOGY
From downshiftology.com
SKILLET ZUCCHINI MUSHROOM LASAGNA • CURIOUS CUISINIERE
From curiouscuisiniere.com
Reviews 37Category DinnerCuisine ItalianTotal Time 1 hr
- Heat the oil in a 9” cast iron skillet (or other non-stick skillet that is 2-3” deep) with a lid. Add the onions and sauté over medium heat until soft, 3 min.
- While the sauce is simmering, mix the ricotta, balsamic vinegar, parsley, salt, and egg in a medium bowl.
- Remove the skillet with the vegetable sauce from the heat. Transfer 2/3 of the sauce to a large bowl, leaving enough sauce in the skillet to coat the bottom.
15 BEST EGGPLANT RECIPES - WHAT TO MAKE WITH EGGPLANT - THE …
From thepioneerwoman.com
ZUCCHINI AND MUSHROOM SKILLET LASAGNA | RECIPELION.COM
From recipelion.com
ZUCCHINI LASAGNA RECIPE | VEGETARIAN RECIPES | PBS FOOD
From pbs.org
MUSHROOM LASAGNA - 101 COOKBOOKS
From 101cookbooks.com
BROCCOLI AND SPINACH LASAGNA WITH ZUCCHINI AND SAUTéED …
From thespruceeats.com
MUSHROOM ZUCCHINI LASAGNA - FOX AND BRIAR
From foxandbriar.com
MUSHROOM AND SPINACH ZUCCHINI LASAGNA LOAF - HUNGRY HAPPENS
From hungryhappens.net
CHEESY SPINACH-ZUCCHINI LASAGNA - EATINGWELL
From eatingwell.com
VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MUSHROOM + SPINACH ZUCCHINI LASAGNA LOAF (FULL RECIPE ON
From tiktok.com
10+ BEST COTTAGE CHEESE RECIPES - EATINGWELL
From eatingwell.com
VEGETARIAN ZUCCHINI LASAGNA - W/ MUSHROOM BOLOGNESE - YUMMY …
From yummyaddiction.com
EASY DINNER VEGETARIAN RECIPES - LOVE AND LEMONS
From loveandlemons.com
ZUCCHINI MUSHROOM LASAGNA - SOUL OF A COOK
From soulofacook.com
CHICKEN MUSHROOM AND SPINACH LASAGNA | RECIPE | CHICKEN DINNER …
From pinterest.com
MIXED MUSHROOM LASAGNA RECIPE - TASTING TABLE
From tastingtable.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #lunch #main-dish #pasta #vegetables #oven #european #potluck #dinner-party #spring #summer #vegetarian #italian #lasagna #grains #dietary #one-dish-meal #low-sodium #seasonal #comfort-food #mushrooms #low-in-something #pasta-rice-and-grains #squash #taste-mood #to-go #equipment #4-hours-or-less
You'll also love