Best Cheesy Zucchini Lasagna Recipes
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.
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
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
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