Best Zucchini Lasagna Sans Noodles Recipes

ZUCCHINI LASAGNA (NO PASTA!)

Steps:

• Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
• Remove zucchini from oven and reduce heat to 375 degrees.
• In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
• Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
• Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
• Combine the cottage cheese, parsley, and eggs in a medium bowl.
• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
• Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

NOODLE-LESS ZUCCHINI LASAGNA

Steps:

• Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
• Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
• Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
• Preheat a grill to medium heat (or preheat a grill pan over medium heat).
• Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
• Preheat the oven to 375°F.
• In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
• Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.

ZUCCHINI LASAGNA SANS NOODLES

Steps:

• 1. I love a good homemade lasagna, and I was taught by best... My Aunt Josephine Batali. She was born and raised in Naples, and she definitely knew her way around a kitchen. When I was a lad of nine or ten, I would go with her to the South Chicago farmer's markets, and she would be thumping and sniffing all the great veggies. She had an expression that every time she said it she would laugh: Never Trust a Skinny Chef... Since she was as thin as a rail, my nine-year-old brain didn't get that she was trying to be funny... I get it now, and I'm laughing with you. I hope you're looking down and smiling.
• 2. QUICK TOMATO SAUCE Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened but not browned, about 6 to 8 minutes.
• 3. Add the garlic and pepper flakes and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.
• 4. Add the tomato sauce, capers, and measured salt, stir to combine, and bring to a boil. Reduce the heat to medium low and simmer until the flavors meld and the sauce has slightly thickened, about 10 minutes. Remove from the heat, and set aside.
• 5. ZUCCHINI LASAGNA Cut the ends off the zucchini, and slice into 1/4-inch strips (lengthwise). Rough chop the artichokes and put into a colander to drain any excess liquid. Remove the cottage cheese from the container, and place on several paper towels to remove any additional liquid. Slice the tomato into 6 thin slices, and lay on paper towel to drain. Chef's Note: We're doing a lot of draining here, I know; however, it's an essential step.
• 6. Place the zucchini slices in a single layer on 2 baking sheets, and roast in a preheated 375f (190c) oven for about 15 minutes. Chef's Note: If you don't have two baking sheets, just do them in two batches. Remove from oven and allow to cool.
• 7. Chef's Note: When you have finished baking the zucchini leave the oven on, and place the rack in the bottom position.
• 8. Chef's Tip: If you don't have a mandolin, you might want explore getting one. Japanese mandolins are not that expensive, and they make short work out evenly slicing just about any kind of veggie. They come in all sizes and shapes; however, I would recommend one with different cutting blades, and adjustable depth.
• 9. Remove the stems from the mushrooms, and thinly slice. Add 1 tablespoon of oil to a large frying pan, and then heat over medium heat until shimmering. Add half the mushrooms, season with salt and pepper, and cook until golden brown, about 4 to 7 minutes. Chef's Note: During this process stir as little as possible. Remove the mushrooms from the pan, and reserve in a large prep bowl. Repeat the process, adding 1 tablespoon of oil to the pan, and then cook and reserve the remaining mushrooms.
• 10. Add the remaining 1 tablespoon of oil in the pan, heat over medium heat until shimmering. Add the artichokes, and cook, stirring occasionally, until lightly browned, about 4 to 7 minutes.
• 11. Add the artichokes to the the mushrooms, add the flour, or arrowroot powder, and then toss until all the veggies are evenly coated.
• 12. Add 1 1/4 cups of the sauce to the mushroom-artichoke mixture and toss to evenly coat. Then spread the remaining tomato sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
• 13. Scatter a quarter of the mushroom, artichoke mixture over the sauce in an even layer. Then, carefully place a quarter of the zucchini slices in a single layer over the mixture. Add about a third of the cottage cheese evenly over the top. Finally, sprinkle a quarter of the mozzarella over the cottage cheese filling.
• 14. Make two more layers: mushroom,artichoke mixture zucchini slices cottage cheese mozzarella cheese
• 15. The final layer should be: zucchini slices mushroom, artichoke mixture mozzarella cheese. Add the six slices of tomato over the top of the mozzarella.
• 16. Bake uncovered in the preheated oven, until the sauce is bubbling around the edges and the top is browned. This should take about 40 minutes. If after this it still needs a bit of browning, you can set the temp up to 400f, and bake an additional 10 minutes Let cool on a wire rack for about 30 minutes before slicing. Place the Parmesan cheese in a bowl, and allow your guests to add some at the table. Enjoy.
• 17. ADDITIONAL CHEF'S NOTES: I prefer zucchini squash over yellow or crookneck squash because it's hearty enough to stand up to roasting without falling apart or sticking to the baking sheet. For a gluten-free lasagna, substitute arrowroot for the flour, as I indicated in the recipe.
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