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The BEST lasagna he has ever had. Yes, including ones with real noodles and beeeef. Better than his mom Lasagna (sorry Mom!)

You couldn’t even tell it was zucchini. And, guys, my man is a not a lover of the veggies. Every time I serve him ANYTHING that even REMOTELY resembles a vegetable he gets this “I am MAN, I need MEAT” hostility towards me. EVERY. SINGLE. TIME. Until THIS.

It actually tasted like real pizza. But, also tasted like lasagna. At the same time. I would call that a great success. The beauty of all of this is that you can get a little ca-ray-zay with it. I mean, you can put whatever pizza toppings you like on it! Don’t like olives? Me either! Confession: those little guys you see there are totally just to make it look like really authentic pizza and stuff. As authentic as pizza can be that is made with zucchini. And has no crust. Whatever. It’s good. And, it’s healthy, low carb AND gluten free.

You can practically eat the whole thing.






PREPARATION

Preheat the oven to 350 degrees.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
Lay them out flat onto a cookie sheet and sprinkle with 1 Tbsp salt.

Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.

In a large pan, heat the olive oil over medium/high heat. Add in the ground turkey, diced onion, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion is soft and the turkey is browned.

While the turkey cooks, beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
Once the turkey is done, it's time to assemble the lasagna!
Spray a 9x13 inch baking dish with cooking spray.

Start by pouring half the jar of pizza sauce on the bottom, followed by half the turkey, then layer half the zucchini noodles, half the ricotta mixture, half the pepperoni slices,and finish with half the grated mozzarella cheese.

Repeat the layers once more, except add the chopped pepper and olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.

Turn the oven up to 375 and cover the lasagna with tin foil.
Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly!

Notes

This can be made a day ahead, covered, and left in the fridge. It also makes great leftovers! The leftovers keep very well in the freezer.





INGREDIENTS


3 Large zucchinis
1 Tbsp Salt
For the lasagna:
1 lb Ground 99% fat-free Turkey
1 Cup Onion diced (1 small onion)
2 Tbsps Olive oil
1 tsp Salt pepper
1 1/2 Tbsps Fresh garlic diced
1 14 oz Jar of pizza sauce
1 15 oz Container of light or fat-free ricotta cheese
1 Large egg
8 oz Light Mozzarella cheese grated
2 Tbsps Parmesan Cheese (I use that really fine pre-grated stuff)
2 Cups Turkey Pepperoni slices 48 pepperonis to be exact
1/2 A Large green pepper chopped
1/4 cup Slivered olives


NUTRITIONAL INFORMATION


Calories 280 Calories from Fat 98     Total Fat 10.9g 17%     Saturated Fat 5.3g 27%     Polyunsaturated Fat 0.3g    Monounsaturated Fat 1.5g     Cholesterol 86.1mg 29%     Sodium 1761mg 73%     Potassium 252.9mg 7%     Total Carbohydrates 13.3g 4%     Dietary Fiber 2.4g 10%     Sugars 7.4g     Protein 32.4g 65%     Vitamin A 20.1%     Vitamin C 28.2%     Calcium 20%     Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.



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Mini vegetable lasagna Love it. Baby corn? Yes please. Pygmy goats? I’ll take 12. For a while, I even collected those little erasers that are shaped like food for no other reason than the fact that they were small, exact replicas of delicious things. So obviously, when I find a recipe that takes a big dish and makes it bite-sized, I’m all over it.






After seeing Petite Lasagnas that were made in muffin tins on Pinterest, I decided to make a vegetarian version. Simply subbing out the ground turkey for veggies seemed like a pretty lazy adaptation to me, so I also used pesto instead of a tomato-based sauce. (Sidenote: I could put pesto on anything. Seriously. Here’s a bit of advice: grow basil this summer, make pesto with it, and freeze it so you can use it year-round. You’ll thank me later.)







So are Mini Vegetable Lasagnas as good as regular-sized lasagnas? Heck yeah. In fact, I think I may prefer the mini version because the wonton wrappers peek out over the edge of the muffin tins and get nice and crispy. And I love crispy things almost as much as I love small things. The best thing about this recipe is that it is highly adaptable. Use any filling and any sauce you like–as long as you stick to the assembly instructions and bake time, they’ll turn out fine.

Lasagna in a muffin tin? Yes, it’s possible! These Mini Vegetable Lasagnas are made with pesto, cheese, lots of veggies, and wonton wrappers instead of lasagna noodles. Adapted from Can You Stay For Dinner’s Petite Lasagnas.

Prep Time: 20 minutes   Cook Time: 20 minutes   Total Time: 40 minutes  Yield: 12 mini lasagnas


PREPARATION

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with oil or cooking spray.

Heat oil in large skillet over medium-high heat. Add garlic, zucchini, and mushrooms and saute until softened and just beginning to brown, about 7 minutes. Stir in artichoke hearts; cook 2-3 additional minutes or until liquid evaporates, if needed. 

Add sun-dried tomatoes and pesto to skillet and stir until well-combined. Remove from heat.

Combine ricotta, a pinch of salt, and pepper to taste (I added 1/4 teaspoon) in a small bowl. Set aside.

Press 1 wonton wrapper into each cup of the muffin tin. Divide half the ricotta mixture into each cup; top this with half the vegetable mixture. Divide half of the shredded cheese into each cup. 

Place the remaining wonton wrappers into each cup, making sure the corners are in the opposite direction of the first wrapper; gently press down to smash everything into the cup and then repeat layering process with remaining ingredients (ricotta, veggies, then cheese). If any of this is confusing, refer to the photos above!


Bake for 10 minutes, or until cheese has melted and edges of wonton wrappers are golden brown.





INGREDIENTS


Cooking spray or oil mister
1/2 tbsp. olive oil
1 clove garlic, minced
1 small zucchini, quartered lengthwise and sliced
4 oz. mushrooms, sliced
1/2 c. chopped artichoke hearts (frozen, marinated, or canned would all work)
1/4 c. sliced sun-dried tomatoes
1/3 c. basil pesto
1 1/2 c. low-fat ricotta cheese
Salt and pepper to taste
24 small square refrigerated wonton wrappers
1 c. shredded Mozzarella or Italian-blend cheese



NUTRITION INFORMATION

Serving Size: 1 (193 g)     Servings Per Recipe: 12

Calories 239.1    Calories from Fat 106 44%    Total Fat 11.8 g 18%    Saturated Fat 6.9 g 34%    Cholesterol 57.7 mg 19%    Sodium 430.3 mg 17%    Total Carbohydrate 19.6 g 6%    Dietary Fiber 2.8 g 11%    Sugars 3.5 g 14%    Protein 14.1 g 28%



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Oh hi there! I so glad you came to join me in my culinary adventures because I have a super easy recipe to share with you. If you’re like me, you’re probably scared to make lasagna because of all the work it takes, boil the noodles, make the sauce, assemble the lasagna and bake it. This recipe is a lot simpler and it makes for a fabulous weeknight dinner.






So let me start by saying that I’m not a lasagna virgin. I’ve been making lasagna for a long time now and every single time, although I love the end result, I’m so tired at the end because of all the work involved.
However, I always look for short cuts in the kitchen, after all I work a stressful full time job, so I don’t have much time for recipes that take me half a day or an entire day to make.






So let me tell you what short cuts I took this time. I got the brilliant idea to not boil the noodles. At first I was scared that the noodles wouldn’t cook through. I also used store bought marinara sauce. But don’t let me stop you, if you want to make your own marinara sauce, feel free.
Because I was worried about the noodles being not cooked enough, I added some water to my sauce, because I knew the noodles would absorb some of that juice while in the oven cooking. Let me tell you this was the best lasagna I have ever made. Because the noodles weren’t precooked the lasagna wasn’t mushy at all, the noodles stayed firm, al dente, and super delicious.
From now on this is the only way I’ll ever make lasagna. I understand if you’re skeptical about making lasagna with uncooked noodles but trust me and give it a try. Now I know there are no boil lasagna noodles, but I used the regular kind, because I heard those noodles are just not the same.





Have you ever tried making lasagna with uncooked noodles? If you have I’d love to hear from you and how your lasagna turned out.






If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Prep Time 20 mins       Cook Time 1 hr     Total Time         1 hr 20 mins


Easy Beef Lasagna - easiest lasagna ever without the need to boil noodles or slave hours over the sauce. Perfect meal for a busy weeknight dinner.


INSTRUCTIONS

Preheat oven to 375 F degrees.

In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.

Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside.

In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.

In a baking dish that's about 9x13 inches, start assembling your lasagna. I usually start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren't cooked. Lay 3 lasagna noodles over the meat sauce. Next layer with ricotta mixture and about 1/2 cup of the mozzarella cheese. Add another 3 lasagna noodles, meat mixture, ricotta mixture, mozzarella. Repeat until you have 4 layers of noodles, and end with ricotta cheese and mozzarella cheese.

Bake in the oven for about an hour. It will take the entire hour for the noodles to cook. You may try with a fork to ensure noodles are cooked.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.







INGREDIENTS


1 lb ground beef
1 small onion diced
2 tbsp dried oregano dried
salt and pepper to taste
24 oz marinara sauce (1 jar/680 g)
1 cup water
15 oz ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
12 lasagna noodles
2 cups mozzarella cheese shredded




NUTRITION INFO

Serving Size: 1 (296 g)     Servings Per Recipe: 12

Calories 517.1     Calories from Fat 265 51%    Total Fat 29.5 g 45%    Saturated Fat 15.1 g 75%    Cholesterol 142.3 mg 47%    Sodium 829 mg 34%    Total Carbohydrate 25.4 g 8%    Dietary Fiber 2.2 g 8%    Sugars 3.9 g 15%    Protein 36.6 g 73%





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