Best Zucchini Lasagne Recipes

ZUCCHINI LASAGNA (LASAGNE) - LOW CARB

Steps:

• Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
• Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
• In small bowl slightly beat egg.
• Add cottage cheese, half of shredded cheese and flour.
• In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
• Bake uncovered at 375 degrees F for 30 minutes.
• Sprinkle with remaining cheese. Bake 10 minutes longer.
• Let stand 10 minutes before serving.

GOLDEN ONION AND ZUCCHINI LASAGNE

Steps:

• In a large heavy skillet cook onions with dried thyme (if using) and salt and pepper to taste in 2 tablespoons butter, covered, over moderately low heat, stirring occasionally, 30 minutes, or until very tender and pale golden. Cook, uncovered, stirring, 15 minutes and add wine. Simmer mixture until most of wine is evaporated. Stir in fresh thyme (if using) and transfer to a bowl.
• Preheat oven to 375°F. and butter an 8-inch square baking dish.
• In the cleaned skillet cook half of zucchini slices in one layer in 1 tablespoon butter over moderate heat until tender, about 2 minutes on each side, and transfer to another bowl. Cook remaining zucchini in 1 tablespoon butter in same manner.
• In a small heavy saucepan melt remaining 3 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add nutmeg and salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes.
• Spread a few tablespoons sauce on bottom of prepared dish. Over sauce in dish layer in this order: 1 lasagne square, half of onions, half of zucchini, a third sauce, and a third Parmesan. Repeat. Top with remaining lasagne square, remaining sauce, and remaining Parmesan.
• Bake lasagne in middle of oven 25 to 30 minutes, or until golden, and let stand 10 minutes before serving.

EGGPLANT, ZUCCHINI AND PORTABELLA LASAGNE

Steps:

• Preheat oven to 425 degrees.
• Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat.
• Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
• Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
• Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
• Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Sprinkle with one clove chopped garlic.
• Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
• Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce and the rest of the chopped garlic.
• Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
• Let cool, cut into 4 pieces, and dig in!

ZUCCHINI LASAGNE

Steps:

• Cook ground beef and onions until brown and drain.
• Stir in spaghetti sauce,1 tablespoon parsley,oregano:heat until boiling.
• Mix Bisquick,cottage cheese,Parmesan cheese,milk,1 tablespoon parsley,basil until dough forms.
• Spread half of the dough in ungreased 9x13 inch pan.
• Cover with 1/2 of the zucchini,meat sauce and mozzarella cheese.
• Repeat layers.
• Bake at 350 degrees for 35 minutes.