Best 2 Zucchini Beef Lasagna Recipes
When it comes to hearty and flavorful dishes, few compare to a classic lasagna. However, if you're looking for a slightly lighter and healthier twist on this traditional Italian favorite, zucchini beef lasagna is an excellent choice. This delicious casserole combines tender zucchini slices with ground beef, savory sauce, and layers of cheese, resulting in a symphony of flavors and textures that will tantalize your taste buds. With zucchini's mild flavor and nutrient-rich properties, this lasagna offers a healthier alternative to conventional lasagna while maintaining its rich and satisfying essence. So, embark on a culinary adventure and discover the delightful combination of zucchini and beef in this unique and mouthwatering zucchini beef lasagna recipe.
Here are our top 2 tried and tested recipes!
ZUCCHINI BEEF LASAGNA
"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
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
LAYERED GROUND BEEF AND ZUCCHINI LASAGNA CASSEROLE
Ground turkey or bulk Italian sausage meat may be substituted for ground beef --- I also added in a small chopped green bell pepper into the ground beef mixture
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (set oven rack to lowest position).
- Grease a 13 x 9-inch baking dish.
- Bring about 5 cups water to a boil in a saucepan.
- Add in the sliced zucchini; simmer for 3 minutes or until just crisp-tender; drain on paper towels or a clean tea towel then cool.
- In a skillet cook the ground beef with onion, dried chili flakes, basil and oregano until the beef is no longer pink; drain fat.
- Add in garlic and continue cooking the beef until lightly browned.
- Add in the pasta sauce; cook for about 10-15 minutes, season with salt and pepper; remove from heat.
- In a bowl mix together the ricotta with egg/s, garlic powder, 1 cup mozzarella cheese, dried parsley; mix to combine, then season with salt and pepper to taste.
- Arrange all of the zucchini slices in the bottom of the baking dish (the slices do not have to be in one layer) then sprinkle with about 1/3 cup dry breadcrumbs.
- Dollop HALF of the ricotta mixture over the breadcrumbs, then cover with HALF of the beef mixture, then sprinkle about 1 cup mozzarella cheese on top.
- Repeat the layers with remaining 1/3 cup breadcrumbs, ricotta mixture, then meat mixture (reserve the remaining 1 cup mozzarella cheese for the top after baking).
- Sprinkle 1/2 cup or more Parmesan cheese over the top of the meat mixture.
- Place the baking dish on a baking sheet to catch any spills.
- Bake uncovered for about 44-50 minutes or until heated through.
- Sprinkle remaining 1 cup mozzarella cheese on top and return to oven for another 5-8 minutes.
Nutrition Facts : Calories 793.6, Fat 47.9, SaturatedFat 24.4, Cholesterol 201, Sodium 1549, Carbohydrate 39.4, Fiber 2.8, Sugar 19.2, Protein 51.1
Tips:
- Choose the right zucchini: Select small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid large zucchini, as they tend to be more watery and have a stronger flavor.
- Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. If you are using a spiralizer, cut the zucchini into long, thin strips. If you are slicing the zucchini, cut it into thin, even slices.
- Cook the zucchini briefly: Zucchini cooks quickly, so be careful not to overcook it. If you are boiling or steaming the zucchini, cook it for just a few minutes, until it is tender-crisp. If you are sautéing the zucchini, cook it over medium heat for a few minutes, until it is golden brown.
- Use fresh herbs and spices: Fresh herbs and spices can really elevate the flavor of zucchini lasagna. Some good options include basil, oregano, thyme, garlic, and onion powder.
- Don't skimp on the cheese: Cheese is an essential ingredient in lasagna, so don't be afraid to use plenty of it. A good combination of mozzarella, ricotta, and Parmesan cheese will give your lasagna a rich and creamy flavor.
- Bake the lasagna until it is golden brown and bubbly: Lasagna should be baked at a high temperature for a short amount of time, until it is golden brown and bubbly. This will help to ensure that the cheese is melted and the lasagna is cooked through.
Conclusion:
Zucchini lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh zucchini from your garden, and it can be easily customized to suit your own taste preferences. With a little planning and effort, you can easily make a zucchini lasagna that is both delicious and impressive.
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