Best 12 Big Meanies Meat Zucchini Lasagna Recipes

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"Big Meanies Meat Zucchini Lasagna" is a savory and hearty dish that combines the flavors of zucchini, meat, and cheese. This recipe is sure to satisfy any lasagna lover, and it is also a great way to sneak in some extra vegetables. The combination of zucchini and ground beef creates a flavorful filling, while the layers of cheese and pasta make this lasagna rich and creamy. Whether you are looking for a comforting meal for a weeknight dinner or a special dish for a party, "Big Meanies Meat Zucchini Lasagna" is sure to be a hit.

Let's cook with our recipes!

ZUCCHINI LASAGNA WITH BEEF AND SAUSAGE



Zucchini Lasagna With Beef and Sausage image

This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!

Provided by Jeff B.

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 21

½ pound ground beef
½ pound bulk Italian sausage
1 onion, chopped
4 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons brown sugar
1 tablespoon red pepper flakes, or to taste
1 teaspoon salt
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 eggs
2 cups ricotta cheese
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
3 large zucchini, trimmed
2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.
  • Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.
  • Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 23.4 g, Cholesterol 111.8 mg, Fat 20.5 g, Fiber 4.3 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 1711.5 mg, Sugar 13.9 g

BIG MEANIE'S MEAT & ZUCCHINI LASAGNA



Big Meanie's Meat & Zucchini Lasagna image

A very healthy Lasagna recipe without all the pasta. Great way for this bariatric patient to still get one of my favorite dishes. I also like to add a little low-fat ricotta cheese to the bottom layer from time to time to change it up.

Provided by David04

Categories     Vegetable

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs extra lean ground beef
2 large zucchini
1/2 large white onion, diced
2 teaspoons garlic, minced
1 tablespoon salt
1 tablespoon dried basil
3 large tomatoes, chopped
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 cups low fat mozzarella

Steps:

  • Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat with salt.
  • Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
  • In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
  • Add ground beef and cook until browned.
  • Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
  • Preheat oven to 350°F.
  • Blot the zucchini dry with paper towels.
  • Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
  • Bake about 45-50 minutes until the sauce starts to bubble.
  • Let cool and serve.

THREE MEAT LASAGNA



Three Meat Lasagna image

This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h40m

Yield 9-12 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)

Steps:

  • Cook onion in olive oil in a large skillet until tender, several minutes.
  • Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
  • Drain fat.
  • Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
  • Reduce heat, cover, and simmer for 25-30 minutes.
  • Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
  • In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
  • Preheat oven to 375°F.
  • In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
  • On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
  • If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
  • Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
  • Allow to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9

ZUCCHINI LASAGNA WITH MEAT



Zucchini Lasagna with Meat image

Made in the kitchen of college kids trying to eat better, this recipe uses zucchini instead of pasta to make it lighter and healthier and no ricotta cheese!

Provided by veggiececilia

Categories     Zucchini Lasagna

Time 1h20m

Yield 6

Number Of Ingredients 10

4 medium zucchini, sliced lengthwise and cut into 1/2-inch slices
1 tablespoon salt, or more to taste
1 tablespoon olive oil, or more as needed
½ medium onion, diced
4 cloves garlic, minced
1 pound ground beef
1 medium potato, diced
1 large red bell pepper, diced
1 (26 ounce) jar marinara sauce
1 (8 ounce) package mozzarella cheese, grated

Steps:

  • Salt zucchini slices on a plate and let sit for 10 to 15 minutes while you dice the rest of the ingredients.
  • Heat a large skillet or wide pot over high heat. Add oil, onion, and garlic, and sauté until the onion gets a little brown and becomes translucent, about 5 minutes. Add ground beef, potato, and bell pepper. Cook and stir until beef is browned and crumbly, about 5 minutes. Pour in marinara sauce.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Layer marinara mixture, zucchini slices, and mozzarella cheese in that order in a casserole dish until you run out of ingredients, ending with mozzarella cheese. Cover.
  • Bake in the preheated oven, covered, for 30 minutes. Remove cover and continue baking until lasagna is cooked through and bubbly, about 15 minutes more.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 31.5 g, Cholesterol 90.6 mg, Fat 31.9 g, Fiber 6.1 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1770.1 mg

MEATLESS ZUCCHINI LASAGNA



Meatless Zucchini Lasagna image

This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 9 servings.

Number Of Ingredients 13

6 lasagna noodles
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 cups water
2 cans (6 ounces each) tomato paste
2-1/2 teaspoons each dried thyme, basil and oregano
3/4 teaspoon salt
3 medium zucchini, thinly sliced
1 large egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese., Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers., Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 272 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 454mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

LASAGNA WITH ZUCCHINI AND MEAT SAUCE



Lasagna with Zucchini and Meat Sauce image

Layers of meat sauce, sliced zucchini and ricotta make this lasagna an exceptionally hearty (and delicious) dish.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 lb. extra-lean ground beef
1 onion, chopped
1 green pepper, chopped
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 egg, beaten
2 cups POLLY-O Natural Part Skim Ricotta Cheese
12 lasagna noodles, cooked, drained
2 large zucchini (3 lb.), thinly sliced lengthwise
1/2 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Cook meat, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until meat is browned and onions are crisp-tender. Add pasta sauce; mix well. Simmer on medium-low heat 20 min. or until thickened, stirring occasionally. Meanwhile, mix egg and ricotta in small bowl.
  • Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Repeat layers 2 times; top with remaining noodles. Cover with foil.
  • Bake 35 to 40 min. Uncover; sprinkle with Parmesan and mozzarella. Bake, uncovered, 10 min. or until cheese is melted.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 33 g

EASY ZUCCHINI LASAGNA



Easy Zucchini Lasagna image

amazing zucchini lasagna recipe! one of my favorites definitely. i found it on www.mylasagnarecipe.com a while back and been using this recipe ever since.

Provided by chocolatechip84

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1/4 cup chopped onion
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 medium zucchini or 1 1/4 lbs zucchini
1 cup cream-style cottage cheese
1 egg, beaten
3 tablespoons all-purpose flour
1 cup shredded mozzarella cheese

Steps:

  • In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
  • Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
  • Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Nutrition Facts : Calories 291.5, Fat 14.6, SaturatedFat 6.5, Cholesterol 100.8, Sodium 885.1, Carbohydrate 13.2, Fiber 2.7, Sugar 7.8, Protein 27.2

ZUCCHINI BEEF LASAGNA



Zucchini Beef Lasagna image

"This fresh-tasting and mildly seasoned Italian entree is a real crowd-pleaser," remarks Brenda Tumasone of Newhall, California.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
2 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1/2 cup water
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon minced fresh parsley
1 teaspoon Italian seasoning
1 package (16 ounces) lasagna noodles, cooked, rinsed and drained
1 cup fat-free cottage cheese
1 small zucchini, sliced and cooked
1 cup reduced-fat sour cream

Steps:

  • In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, bay leaves, parsley and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 30-40 minutes. , Discard bay leaves. Spread 1/2 cup meat sauce in a 13x9-in. baking dish coated with cooking spray. Arrange 5 noodles over sauce, cutting to fit. Spread with cottage cheese. Cover with 5 noodles, half of the meat sauce and the zucchini. Cover with 5 noodles and sour cream. Top with remaining noodles and meat sauce. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 187 calories, Fat 8g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 270mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

MEAT SAUCE LASAGNA



Meat Sauce Lasagna image

I learned to make lasagna from my mother, and think this recipe is so much better than any other lasagna I've tried. Feel free to add green peppers to the meat sauce if that sounds good to you. The meat sauce gets more flavor as it cooks, so simmer it anywhere from 45 minutes to a couple of hours, but keep the temerature low so you don't reduce the amount by much. I also really recommend using the long rectangular slices of mozzarella cheese (approximately 3x6 inches) rather then shredded cheese, since it is so much easier to spread the meat sauce on the slices.

Provided by karen

Categories     Meat

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 onion, chopped
8 ounces tomato sauce
6 ounces tomato paste
garlic powder, to taste
salt and pepper, to taste
basil, to taste
oregano, to taste
2 eggs, beaten
24 ounces cottage cheese, large curd
6 lasagna noodles
8 slices mozzarella cheese (long rectangular slices, not small squares)
4 tablespoons parmesan cheese

Steps:

  • Brown ground beef with onion in large pot. Drain grease and return to pot.
  • Add tomato sauce & tomato paste, plus one can of water of each.
  • Add garlic powder, salt, pepper, basil and oregano.
  • Cook 45 minutes or more.
  • Just before you are ready to assemble the lasagna, bring a large pot of water to a boil. Add lasagna noodles, laying them flat. Do not break. Cook in boiling water for about 10-15 minutes, then drain.
  • While noodles are cooking, mix eggs with cottage cheese in a medium bowl.
  • Spray 9 x 13 glass baking dish with cooking spray.
  • TO ASSEMBLE LASAGNA: Place layer of noodles on bottom of pan, cutting them to fit so they do not overlap.
  • Spread 1/2 of the cottage cheese over the noodles.
  • Place a layer of mozzarella cheese on the cottage cheese, cutting the cheese as needed to avoid overlapping.
  • Spread 1/2 of the meat sauce on top of the cheese.
  • Sprinkle with 2 oz Parmesan cheese.
  • Repeat layers (noodles, cottage cheese, mozzarella cheese, meat sauce and then Parmesan cheese).
  • Bake at 350 degrees for 45 minutes.
  • NOTE: Lasagna can be assembled in advance and baked just before serving. Let sit for a few minutes before cutting.

Nutrition Facts : Calories 481.3, Fat 25.5, SaturatedFat 11.3, Cholesterol 144.9, Sodium 947, Carbohydrate 23.6, Fiber 2.1, Sugar 7.7, Protein 38.6

ZUCCHINI LASAGNA RECIPE BY TASTY



Zucchini Lasagna Recipe by Tasty image

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.

Provided by Claire Nolan

Categories     Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 20

2 zucchinis
1 cup grated parmesan cheese
2 tablespoons olive oil
½ large white onion
2 cloves garlic
1 lb ground turkey
28 oz crushed tomato
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf
16 oz ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan cheese
¼ teaspoon salt
½ teaspoon pepper

Steps:

  • Cut the ends off of the zucchini, and cut in half, lengthwise.
  • Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
  • Dab zucchini strips with a paper towel to absorb the excess moisture.
  • In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
  • Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
  • Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
  • Preheat oven to 375˚F (190˚C).
  • In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
  • Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
  • Bake for 50 minutes (times and temperatures may vary depending on the oven).
  • Let rest for at least 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

THE BIG LASAGNA



The Big Lasagna image

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don't have the time to make each component or can't find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you'll find that it's grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Provided by Samin Nosrat

Categories     dinner, casseroles, noodles, pastas, project, main course

Time 2h30m

Yield One 9-by-13-inch lasagna (8 to 12 servings)

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (if using fresh spinach)
1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed
Fine sea salt
2 pounds whole-milk or part-skim ricotta (about 4 cups)
6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)
3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)
20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
Fine sea salt
Freshly ground black pepper
Ground nutmeg (optional)
4 1/2 cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)
Fine sea salt
1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)
1 1/2 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Steps:

  • Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
  • While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
  • Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
  • Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
  • Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
  • Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
  • If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
  • Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
  • Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
  • Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
  • Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
  • Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
  • Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
  • Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
  • Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
  • For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
  • After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

BIG MAMAS LASAGNA



Big Mamas Lasagna image

This is the only Lasagna i have ever made that turns out perfect every time!! :) Yay!! I will NEVER use another recipe for Lasagna again, this is the PERECT Lasagna!

Provided by tanz674

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

500 -700 g lean ground beef
4 slices bacon
1 (440 g) can crushed tomatoes
140 g tomato paste
1 brown onion
4 garlic cloves
lasagna sheet
1/2 cup grated tasty cheese
peas (fresh) or corn (fresh)
parmesan cheese
1/2 cup plain flour
80 g butter
1 liter milk

Steps:

  • Base:.
  • Brown mince adding chopped onion and garlic.
  • Add bacon, tomatoe and tomatoe paste.
  • Add 1/2 cup of water and bring to the boil, turn down heat and simmer until sauce thickens.
  • Sauce:.
  • Bring milk to just about boil. In a separate pan melt butter, once melted.
  • combine flour with a whisk (by now the mixture will look similar to a small pastry mix) slowly add the boiled milk to the flour mixture being sure that all the milk is combined before mixing trough any more. Turn the heat up and be sure to continually stir the sauce until thick.
  • Lasagna:.
  • Layer some of the meat in a dish then lasagna sheets, add a layer of the sauce mixture and then more lasagna sheets continue this for several layers.
  • The last layer will be meat, then sauce then grated cheese.
  • Place in pre heated oven 180oc and cook for 40 minutes, cool for 5 minutes before serving.

Nutrition Facts : Calories 414.3, Fat 27.1, SaturatedFat 14.1, Cholesterol 96.5, Sodium 565.9, Carbohydrate 20.8, Fiber 2, Sugar 4.8, Protein 22.4

Tips:

  • To prevent the zucchini from becoming too watery, salt them and let them sit for 30 minutes before cooking. Then, rinse them and pat them dry.
  • If you don't have a meat grinder, you can use ground beef or turkey instead.
  • To make the lasagna ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and refrigerate it for up to 3 days. When you're ready to serve, reheat it in a 350 degree Fahrenheit oven until it's warmed through.
  • You can also freeze the lasagna for up to 2 months. To do this, assemble it and bake it according to the recipe. Then, let it cool completely and wrap it tightly in plastic wrap. Freeze it for up to 2 months. When you're ready to serve, thaw it overnight in the refrigerator and then reheat it in a 350 degree Fahrenheit oven until it's warmed through.

Conclusion:

Zucchini lasagna is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover zucchini. With its combination of zucchini, meat, cheese, and sauce, this lasagna is sure to be a hit with everyone at the table.

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