With fall upon us, this no noodle lasagna casserole will be a hit with everyone in the family…even the pickiest of eaters! Although I am a pasta girl all the way, I think I would totally be ok with subbing out the pasta in favor of some zucchini! I absolutely love lasagna. The rest of the dish is made up of your favorite marinara sauce, perfectly seasoned portobello mushrooms, and just enough ricotta and mozzarella. I never use zucchini, but maybe I should! Be careful not to cut your hands. Thanks for linking up! This information will not be used for any purpose other than enabling you to post a comment.
Repeat for a second layer and finish with a last zuchini noodle layer and shreded cheese. Not zucchini. Add a cucumber side salad and a glass of vino and you’ve got a healthy weeknight option and leftovers for work the next day! Sprinkle slices lightly with salt; set aside to drain in a … Low carb and gluten-free, you’ll love how much this healthy meatless vegetable lasagna zucchini tastes like classic lasagna!
My knife skills are lacking, so it’s better than that for me!
Because of this pickiness, I’m not usually willing to make adjustments to my mom’s lasagna recipe.
And isn’t it funny how the boys try to stay out of things but then, once they are in, they are SO IN. NO! Prepare the zucchini by cutting thin, long slices (using a mandolin is the easiest way to do this.) But, one day, I was perusing Pinterest, and I came across this recipe for zucchini lasagna from Skinny Taste, and it really intrigued me. Make sure to follow me on Instagram, Pinterest, and Facebook too! There are some recipes that I make and I’m kind of giddy with excitement to post. Also, a few notes on the ingredients. I imagine you could reduce that by using less cheese or sauce, or a lower calorie sausage (such as turkey sausage.) Keep layering and then top the final layer with a little sauce, some sprinkled parmesan and maybe even some sliced black olives for color. Great addition, glad you and your husband can both enjoy this tasty recipe! Thank you so much for the awesome recipe and hope to hear back soon! I make an awesome spaghetti recipe in my Instant Pot and we have a lot leftover. But the results were super delicious, and I’d love to try a vegetarian version! How many carbs in a serving and what size serving? Glad you shared it with us. It’s a really yummy one! My husband is diabetic, so I’m always searching for low carb recipes. Thanks! Cover with foil and bake for 45- 50 minutes. […] No Noodle Vegetarian Zucchini Lasagna […], […] No Noodle Vegetarian Zucchini Lasagna * […]. Oh, you will love this!
I love lasagnas like this, as they are so much lighter, but still have all the flavor! I gave this version a shot and absolutely loved it. Easy DIY Thanksgiving Glasses with Cricut, Cricut Tips for Beginners: Everything You Need to Know, 30+ Games You Can Play on FaceTime, Skype for All Ages, Cricut EasyPress vs Heat Press vs Iron: The Ultimate Showdown, 11+ Free Face Mask Patterns and Tutorials (And Where to Donate), 3/4 pound Jimmy Dean All Natural Sausage, or ground turkey sausage, 1 26 ounce spaghetti sauce, I prefer Ragu Mushroom and Green Pepper, 1 cups Kraft Colby and Monterrey Jack blend. I have a similar recipe for zucchini baked ziti. But the pictures you have look perfect! Thanks for linking up!
So easy to make and tasty! Thank you!
YUM..gotta try this..found you through the round robin giveaways on facebook..subscribed to your blog:). This looks fabulous, glad I to the visit to your blog! Low carb and gluten-free, you'll love how much this tastes like lasagna! The amount of water in individual zucchini can also vary so sometimes it’s hard to get it all out. Even if you don’t like zucchini, I wouldn’t totally count this idea out. Not only does not contain nitrates, but it’s the cheapest place I’ve found for sausage. I love that this gorgeous recipe tastes just as good as it looks with fresh zucchini, hearty portobello mushrooms, marinara sauce, and just enough cheese to get that cozy feeling. I typically would use ground beef, but in an attempt to make it healthier, I used ground turkey. Good choice Julie! I have made it ahead, cooked it, and reheated it (like lasagna it tastes great reheated!) Clarks Condensed provides uplifting and motivating information to share the joys of home and family living through parenting and pregnancy advice, easy DIY tutorials, recipes, and more – all with a frugal twist. <3, I’m always really nervous with recipes like this that the “noodles” will taste funky — like they’ll be too hard. I’ve made zoodles before, and I love the idea of making lasagna “noodles” out of them. The more cheese the better if you ask me! YUM! It might work but I’m not sure how the zucchini would handle it. Place on a paper towel and sprinkle with cheese to draw out the extra moisture for 10 minutes. Instead of traditional lasagna noodles, I used thin slices of zucchini making this the perfect vegetable lasagna no noodles with zucchini instead. If you make this recipe, I’d love to hear what you think! I didn’t miss the noodles and I LOVE pasta! Thank you for this recipe! Yes! Turn heat down and add in spaghetti sauce, tomato sauce, oregano, garlic powder, and Italian seasoning. The mushrooms really fill it out!
Cut like a regular lasagna, and put in a and watch it disappear!
I felt like it could definitely still taste like lasagna…but a whole lot healthier! Can you please advise me on if I can make this ahead like is possible to do with traditional lasagna? As such, I was only able to make about half of our lasagna with zucchini. And your idea to use zucchini as noodles — genius! Read more... Katie, I saw this post of yours months ago, and kept it to try at later date. Finish with a last layer of the zucchini noodles and the rest of the shredded cheese. This looks delicious. While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl.
Roast zucchini in the oven at 400 degrees to help get more water out of it and turn it into “noodles.” When they are done cooking dry the noodles off again. Angie@Angie's Recipes 20/05/2017 at 9:57 am Zucchini instead of traditional pasta…a fantastic idea for a healthy low carbs and delicious dinner! The options are endless when it comes to this vegetable lasagna! Thanks so much for sharing this awesome recipe with Full Plate Thursday. You are trying to get as much moisture out of the zucchini as possible. It is totally worth the time- so yummy!
Continue to blot the zucchini noodles and allow it to sit on paper towels to dry out while you get the rest of the lasagna ready. First layer the zucchini, meat sauce, layer of zucchini, cottage cheese mixture, zucchini, final layer of meat sauce and a final layer of zucchini.
This site uses Akismet to reduce spam. Layer Lasagna by adding the marinara sauce, then the zucchini noodles, ricotta mixture, mushrooms, and then cheese! Saw your comment on another blogs page, and had to come check your blog out:) This looks like a great recipe, I am actually coming into a bunch of zucchini (thanks to my sisters garden) soon, and I am looking for more than just bread to make with it. FYI – I made an extra lasagna and froze it. This vegetarian lasagna is a bit of gluten-free and low carb heaven. I just made a zucchini and summer squash quiche last week. And making zucchini noodles or zoodles a great way to use up that end of the summer bounty of garden zucchinis you’ve been wondering what to do with! It’s one of the only things I’m really picky about! Don’t get me wrong, I love all my recipes (I wouldn’t post it otherwise) but some of them just feel a little extra special and this is one of them. Miz Helen. I find I need about 4 of the smallish ones from the grocery store. Curious how to make vegetable lasagna without noodles? This is a perfect recipe as written. Glad your hubs enjoyed all of the likes from yesterday. It was a large zucchini Sandi! https://www.yummly.com/recipes/vegetable-lasagna-without-ricotta-cheese Fortunately, my sister-in-law had a zucchini, and I was able to borrow it. I have made this several times , always delicious! Required fields are marked *. Preheat oven to 400 degrees and grease a 9x13 casserole dish.
That was a really Kool ” couple activity “.
When I went to use it, I thawed on counter for an hour or so and then popped it in the oven until golden on top.
In a medium bowl, mix together the beaten eggs with the cottage cheese. This might seem tedious, but it really helps keep the lasagna from turning into just water. If anything, I may have liked it more than regular pasta. Slice the zucchini into thin slices (I.e. In a frying pan, fry ground turkey and onion until browned, and then add in the onion and continue to cook for another 2-3 minutes. Cook until tender 5-8 minutes. 16 Responses to Zucchini lasagna with ricotta and tomato sauce without pasta. Already thinking about making it again.
« Running in a Skirt, NO Boil Four Cheese Easy to Make Vegetarian Lasagna, 50 Healthy Vegetarian Thanksgiving Dishes | Running in a Skirt, Cut zucchini “noodles” with a mandolin. This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too).
Roast for 10 minutes, flipping once. So, win-win all around. I’ve been debating on whether or not to try this for months now but I think I’m going to go for it. lol. I bet I could use the leftover sauce for this zucchini lasagna. It wasn’t until the next day that I realized I had bought cucumber. Yours looks delicious!
Not hard at all! Check out this page if you need another delicious lasagna recipe idea. I also loved using Ragu sauces in any pasta dish I make, because they are so hearty and have lots of veggies in them! Salt the zucchini slices and allow to sit for 15 minutes before assembling the lasagna. The zucchini …
This is one of my favorites!! Roast the zucchini to pull even more moisture out of it. Allow to sit 15 minutes and blot with paper towels as you see moisture.