zucchini lasagna (NO PASTA!)

135

Replies

  • klbrewer07
    klbrewer07 Posts: 15 Member
    YUM!
  • Nengi1980
    Nengi1980 Posts: 42 Member
    Delicious!! Thanks for sharing... I'll definitely be cooking this soon x
  • Pattywack74
    Pattywack74 Posts: 88
    Bump! Thanks for sharing:flowerforyou:
  • Sarauk2sf
    Sarauk2sf Posts: 28,072 Member
    I do not like tomato sauce, so this looks great to me
  • mbts08
    mbts08 Posts: 284 Member
    Looks so good. Zucchini is one of my favorite vegetables.

    Nutrition info per serving:
    Calories 279
    Carbs 8
    Fat 22
    Protein 10
    Sugar 3
    Fiber 2
  • shazzannon
    shazzannon Posts: 117 Member
    bump!
  • Tonika44137
    Tonika44137 Posts: 167 Member
    looks good..bumping to try later
  • cdparrish
    cdparrish Posts: 30
    bump
  • samb330
    samb330 Posts: 328 Member
    Yumm-o!!!! Thanks for sharing this looks wonderful. Can't wait to try this!:bigsmile:
  • fatgirlzrule2
    fatgirlzrule2 Posts: 162 Member
    LOL...my husband and I have been making this for years. We call it Zuchsagna, but we make it with a red sauce. This sounds good, though! Thanks for sharing the recipe!
  • sc1572
    sc1572 Posts: 2,309 Member
    bump! :D
  • CherylAnne1988
    CherylAnne1988 Posts: 161
    yum ty
  • J3SSP3NNY
    J3SSP3NNY Posts: 235
    Woah! I want to nom the hell outta this! :)
  • pstaceyca
    pstaceyca Posts: 306 Member
    Bump!
  • poohbear1971
    poohbear1971 Posts: 38
    Bump. This looks awesome!!! Can't wait to try it out.
  • LuckyAng
    LuckyAng Posts: 1,173 Member
    Ooohh, thank you very much!
  • mexy04
    mexy04 Posts: 96
    bump
  • denisekh88
    denisekh88 Posts: 53
    Yummy! Thanks
  • lisaidem
    lisaidem Posts: 194 Member
    bump
  • hbm616
    hbm616 Posts: 377 Member
    yum can't wait to try this!!
  • PattiShakourCarpenter
    PattiShakourCarpenter Posts: 10 Member
    yum thanks for sharing
  • frogmama
    frogmama Posts: 404 Member
    bump
  • Tobefitalways
    Tobefitalways Posts: 52
    bump
  • Debbe2
    Debbe2 Posts: 2,071 Member
    Thanks! Looks great!
  • sk2775
    sk2775 Posts: 699 Member
    Sounds delish. Thanks for sharing.
  • Charismasme2
    Charismasme2 Posts: 118 Member
    OMG that sounds so good. Have to copy that one. I make an Eggplant Lasagna, but it's using a red sauce. I love pesto
    5828077709_fa371852a9.jpg

    Zucchini Lasagna (without the pasta sheets)
    (makes one square, 8″ x 8″ lasagna, or about 6 servings)

    3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
    8 oz. ricotta
    1 egg
    about 1/4 cup pesto
    about 4 tablespoons extra-virgin olive oil
    about 1/4 cup grated Parmiggiano-Reggiano
    sea salt and black pepper to taste

    Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

    Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

    Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.

    Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

    (recipe from noteatingoutinny.com)
  • loislane22
    loislane22 Posts: 71
    I just made this today, worked out go 185 per serving, i ate 2 :) I also baked mine for 45 min, it didnt burn at all, i think i may have sliced my zucchini a little too thick. I used feta and mozarella cheese, which were the majority of the calories. Will be making this again.
  • browneyesbb89
    browneyesbb89 Posts: 141 Member
    Bump
  • kkoshiro
    kkoshiro Posts: 69
    Looks awesome and sounds delish.....
  • kkoshiro
    kkoshiro Posts: 69
    5828077709_fa371852a9.jpg

    Zucchini Lasagna (without the pasta sheets)
    (makes one square, 8″ x 8″ lasagna, or about 6 servings)

    3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
    8 oz. ricotta
    1 egg
    about 1/4 cup pesto
    about 4 tablespoons extra-virgin olive oil
    about 1/4 cup grated Parmiggiano-Reggiano
    sea salt and black pepper to taste

    Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

    Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

    Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.

    Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

    (recipe from noteatingoutinny.com)

    Would anyone happen to know the nutritional information on this? Thanks
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