Recipe: Meatless, Noodleless Lasagna (using zucchini and yellow squash with cottage cheese filling)
Main Dishes - MeatlessLasagna
FOR THE SQUASH:
1 lb. yellow summer squash
1 lb. zucchini
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 cups tomato pasta sauce
3 cups fresh spinach, stems removed
FOR THE FILLING:
1 (16 oz.) container low-fat cottage cheese
1 cup fresh basil
2 egg yolks
1/3 cup Parmesan cheese, divided use
TO ASSEMBLE:
2/3 cup seasoned bread crumbs, divided use
2 cups mozzarella, part-skim
Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). Coat two baking pans with nonstick cooking spray.
TO PREPARE THE SQUASH:
Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. Spread squash and zucchini on pans in single layer and season with Italian seasoning and black pepper.
Bake for 25 minutes, turning over once halfway through baking. Remove from oven and set aside.
Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
TO PREPARE THE SAUCE:
In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.
TO PREPARE THE FILLIING:
In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
TO ASSEMBLE:
Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13x9x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.
Servings: 10
FOR THE SQUASH:
1 lb. yellow summer squash
1 lb. zucchini
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 cups tomato pasta sauce
3 cups fresh spinach, stems removed
FOR THE FILLING:
1 (16 oz.) container low-fat cottage cheese
1 cup fresh basil
2 egg yolks
1/3 cup Parmesan cheese, divided use
TO ASSEMBLE:
2/3 cup seasoned bread crumbs, divided use
2 cups mozzarella, part-skim
Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). Coat two baking pans with nonstick cooking spray.
TO PREPARE THE SQUASH:
Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. Spread squash and zucchini on pans in single layer and season with Italian seasoning and black pepper.
Bake for 25 minutes, turning over once halfway through baking. Remove from oven and set aside.
Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
TO PREPARE THE SAUCE:
In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.
TO PREPARE THE FILLIING:
In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.
TO ASSEMBLE:
Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13x9x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.
Servings: 10
MsgID: 0076958
Shared by: Micha in AZ
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
Shared by: Micha in AZ
In reply to: ISO: Meatless Pastaless Lasagne (nt)
Board: Cooking Club at Recipelink.com
- Read Replies (6)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Meatless Pastaless Lasagne (nt) |
Julie in Scottsdale | |
2 | Recipe: Eggplant and Zucchini No-Noodle Lasagna |
Micha in AZ | |
3 | Recipe: Meatless, Noodleless Lasagna (using zucchini and yellow squash with cottage cheese filling) |
Micha in AZ | |
4 | Recipe: Polenta Lasagna with Spinach |
Micha in AZ | |
5 | Recipe: Matzoh Lasagna |
Micha in AZ | |
6 | Recipe: Zucchini Lasagna (without noodles, using ground beef) |
Mciha in Az | |
7 | Thank You: 4 Lasagne Recipes |
Julie in Scottsdale |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Meatless
Main Dishes - Meatless
- Vegetarian Moussaka
- Yummy Tofu Parmigiana (breaded and baked)
- Vegetable Lo Mein (using vermicelli, ADA recipe)
- Creole Beans
- Skillet Eggplant Parmesan (1980)
- Black Bean Burgers (using cumin, cayenne and cilantro)
- Curried Vegetables with Brown Rice (using quick brown rice)
- Mrs. Mary's Cheesy Tomato Pie
- Mixed Vegetable Curry
- Ginger-Lemon Tofu Steaks (serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute