Best Zucchini Tomato And Lamb Lasagna Recipes

Noodle-Less Leftover Lamb Zucchini Lasagna image

Provided by ieatfoOOod

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

3 cups leftover lamb, cut into 1/2 inch cubes
2 roasted garlic heads
2 medium zucchini, sliced thinly lengthwise
1 medium red bell pepper, chopped
3/4 cup chopped and pitted kalamata olive
1/2 pint cherry tomatoes, sliced in half
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
salt & pepper

Steps:

Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
Mix the ingredients all around and season with salt and pepper.
Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
Once again drizzle olive oil and sprinkle with salt & pepper to taste.
FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

Nutrition Facts : Calories 303, Fat 23.9, SaturatedFat 9.3, Cholesterol 44.5, Sodium 792.8, Carbohydrate 15.1, Fiber 3.2, Sugar 6.1, Protein 10.1

Raw Lasagna (Zucchini and Tomato) image

Provided by Pam 5

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 24

2 cups raw filbert nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (available in health food stores) (optional)
1 teaspoon sea salt
2 cups good-quality sun-dried tomatoes, soaked in water for at least 2 hours (dry-packed)
1 medium ripe tomatoes, diced
1/4 small onion, chopped
1 garlic clove
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
4 teaspoons raw honey
2 teaspoons sea salt
1 pinch hot pepper flakes
2 cups packed basil leaves
1/2 cup raw pine nuts
6 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1 pinch fresh ground black pepper
3 medium zucchini, ends trimmed
3 medium under ripen tomatoes (any type)
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leave
basil leaves

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.

Nutrition Facts : Calories 659.5, Fat 59.1, SaturatedFat 6.2, Sodium 1943.8, Carbohydrate 31.1, Fiber 9.8, Sugar 17, Protein 12.6