ZUCCHINI LASAGNA
I am so proud of this fabulous concoction, not only because it tastes so wonderful, but because everyone that tries it LOVES it! Zucchini, noodles, cream cheese...can you possibly go wrong?
Provided by NicoleLeifson
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Fill a pot with salted water, bring to a boil, and place the lasagna noodles into the boiling water, one at a time. Stir gently to keep the noodles from sticking together; set heat to medium, and boil until the noodles are tender but still firm to the bite, 8 to 9 minutes. Drain in a colander set in the sink.
- Dissolve the bouillon cubes in the boiling water, and set aside.
- In a large skillet over medium heat, melt the butter, and cook and stir the onion and garlic until golden brown, about 10 minutes. Reduce heat if necessary to keep the vegetables from burning. Whisk the flour and salt into the skillet, then whisk in chicken bouillon mixture and milk in small additions, whisking to create a smooth sauce. Stir the cream cheese into the sauce, mixing until the cream cheese melts and incorporates into the sauce. Stir in carrots, basil, and black pepper, reduce heat to a simmer, and cook until the sauce almost returns to a boil. Remove from heat.
- Spread 1 cup of sauce into the bottom of the prepared baking dish, and top with 3 lasagna noodles. Spread 1 cup of cottage cheese over the noodles, then top with 1 more cup of sauce. Spread half of the sliced zucchini over the sauce, and sprinkle with 1/3 cup of Parmesan cheese and 2/3 cup of mozzarella cheese. Repeat layers twice more, ending with 3 lasagna noodles, final 1 cup of sauce, final 1/3 cup of Parmesan cheese, and final 2/3 cup of mozzarella cheese. Cover the dish with foil.
- Bake in the preheated oven until hot and bubbling, about 35 minutes; remove the foil, return to oven, and bake until cheese is golden brown, about 15 more minutes. Allow lasagna to stand 10 minutes before serving.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 24.4 g, Cholesterol 62.1 mg, Fat 20.4 g, Fiber 1.7 g, Protein 17.7 g, SaturatedFat 12.6 g, Sodium 975 mg, Sugar 4 g
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Nusrat Arif
[email protected]This zucchini lasagna was a nice change of pace from traditional lasagna. The zucchini added a nice touch of sweetness and moisture to the dish. However, I found the overall flavor to be a bit bland. I think I would have preferred a more flavorful sa
Tobi Bellos
[email protected]I tried this zucchini lasagna and it was just okay. The zucchini was a bit too soft for my liking and the flavor was just average. I wouldn't make this again.
Carol Keddy
[email protected]I found this zucchini lasagna to be very bland. The zucchini didn't add much flavor and the overall dish was just kind of boring. I wouldn't recommend this recipe.
Sahil Ahmed
[email protected]This zucchini lasagna was a disappointment. The zucchini was too watery and the overall flavor was bland. I think I would have preferred a traditional lasagna with meat sauce.
provash haldar
[email protected]I've made this zucchini lasagna several times now and it's always a hit! It's a great way to use up zucchini from the garden and it's also a healthier alternative to traditional lasagna. The creamy ricotta filling and the crispy Parmesan crust are my
Rani Noor
[email protected]This zucchini lasagna was a nice change of pace from traditional lasagna. The zucchini added a nice touch of sweetness and moisture to the dish. However, I found the overall flavor to be a bit bland. I think I would have preferred a more flavorful sa
Md Mejbaul Islam
[email protected]I tried this zucchini lasagna and it was just okay. The zucchini was a bit too soft for my liking and the flavor was just average. I wouldn't make this again.
Nompumelelomaphala lelo
[email protected]I found this zucchini lasagna to be very bland. The zucchini didn't add much flavor and the overall dish was just kind of boring. I wouldn't recommend this recipe.
HAFIZ UDDIN
[email protected]This zucchini lasagna was a bit of a disappointment. The zucchini was too watery and the overall flavor was bland. I think I would have preferred a traditional lasagna with meat sauce.
Rensley MrLive
[email protected]I'm always looking for new ways to use zucchini and this lasagna was a great find! It was easy to make and the results were delicious. The zucchini added a nice crunch and the overall flavor was very flavorful. I will definitely be making this again.
Mahbubor Rahman
[email protected]I made this lasagna for a potluck and it was a huge success! Everyone raved about how delicious it was. The zucchini added a nice touch of moisture and sweetness to the dish. I would definitely recommend this recipe to anyone looking for a crowd-plea
Anjana Poudel
[email protected]This was my first time making zucchini lasagna and it turned out great! I followed the recipe exactly and it was easy to follow. The lasagna was cheesy, flavorful, and the zucchini added a nice texture. I will definitely be making this again.
Pamela
[email protected]I've made this zucchini lasagna several times now and it's always a crowd-pleaser. It's a great way to use up zucchini from the garden and it's also a healthier alternative to traditional lasagna. I love the creamy ricotta filling and the crispy Parm
Warren Nuthall
[email protected]I'm not a huge fan of zucchini, but this lasagna changed my mind! The zucchini was cooked perfectly and added a subtle sweetness to the dish. The ricotta and mozzarella cheeses were also very flavorful. I would highly recommend this recipe to anyone
Lilyanna Balowaara
[email protected]This zucchini lasagna was a hit with my family! The zucchini slices added a nice touch of freshness and moisture to the dish, and the overall flavor was cheesy and delicious. I will definitely be making this again.