Reviewed: Oct. 11, 2009

I've been making a variation of this for years, but hadn't cooked it in awhile. We used sliced mozzarella, which makes it super easy to layer. Ground turkey, finely chopped broccoli in the ricotta mixture, and four cheese pasta sauce.

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chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Oct. 7, 2009

I love that this is gluten-free! We followed the recipe to the best of our skills (we have NEVER followed anything to letter that I can recall) and used seasoned tofu in the place of the meat. I loved that we were able to use some of the zuchini we accidently let turn into belugas in our garden...you couldn't taste that it was overgrown and it didn't go to waste! Yum!

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BettyBlue

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Reviewed: Aug. 30, 2009

i skipped the salting the squash and didn't add any water to the sauce... make sure the slices are THIN(it is great for the larger squash you don't know what to use for) i replaced the 1 cup tomato paste with 2 small cans tomato paste and the 1 16 ounce tomato sauce (i used fresh tomatoes) i just added fresh ones and quartered them and removed the skins off and put them in the pan they cooked down wonderfully. i did put a put as a base in my pan just to cover the bottom very lightly with minute rice and i accidentally sat my oven at 375 for 45 then 350 for 15 with the foil off and the sauce was perfect! i did use a 12 x 14 pan and just didn't fill it right to the edges that way it was very easy to dish up too. I also in place of the frozen spinach used about two handfuls of fresh spinach and it was PERFECT and not too rich and you couldn't tell there was spinach in there! i also added just a tsp of Italian herb season and next time i would increase that a little and drop the table of chopped fresh oregano and save the cost of that as it is very expensive... the fresh parsley is very nice but you could use dried if you really had to if nothing was available and it meant you couldn't make the dish otherwise. i will be making this again and again!

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SDRABBITRY15

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Reviewed: Aug. 29, 2009

So good! I cooked ground beef, green peppers and onions and added a can of sauce. I used fresh mushrooms, baby spinach and fresh parmesan as well. Was really impressed with this! Didn't even miss the lasagna noodles! It was perfect. thank you for sharing!

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NBAcadienne

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Reviewed: Aug. 20, 2009

What a fantastic recipe...this is exactly what I was looking for! I'm trying to cut out processed foods like pasta and I had a bunch of zucchini in my fridge. I can see why you salted the zucchini in the beginning. I didn't and the end result was a bit watery but still delicious and worth it to me to save on the added sodium. I attempted to drain some of the liquid off but realized the mess I was about to make and just enjoyed instead. I used about two cups of leftover sauce that I'd frozen (prepared sauce to which I added ground beef, onions, garlic, zucchini, green pepper, mushrooms and a ton of spices) and made the whole thing in a 9 in square glass pan. I substituted reduced fat ricotta, fresh spinach and canned chopped portabella mushrooms since that's what I had on hand. I had to cook it a bit longer uncovered to get a nice browning of the cheese (about 30 minutes instead of 15) but overall it was fantastic! I even think my husband will like the leftovers despite his aversion to "hippy food!"

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Amy Stone

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Reviewed: Aug. 17, 2009

great way to use up extra zucchini! mine was not watery at all, but I did pat dry each zucchini before layering in the lazagna and I did a simple sauce (from my own regular lazagna) instead of the one with wine.

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Terilynn

Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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Reviewed: Aug. 17, 2009

I can't believe how well this turned out. I sliced my zucchini with the "slicing" side of my cheese grater and they turned out great. I used ground italian sausage instead of ground beef, and dried herbs instead of fresh. I didn't drain the zucchini, but I didn't add any hot water either. I completely forgot the red wine (must have had too much in my glass!) but the dish was really delicious and now I have leftovers for a couple of days. Thanks for a GREAT recipe!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 7, 2009

I prepared this last night. The sauce was delicious, and I can't say that I missed the noodles. But there is a few problems. Some of the zucchini pieces weren't cook through, and maybe this was due to that it was really hard to get them really thin. Also, even though I didn't add the water it was still super juicy. This made it difficult to serve.

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Martha

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Reviewed: Aug. 4, 2009

What a great idea to use Zucchini slices instead of noodles. My family loved it. I pureed fresh tomatoes from my garden instead of tomatoe sauce and I didn't have too much juice.

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christi johnson

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Reviewed: Jul. 22, 2009

I too was a bit skeptical bout this recipe but my mom said its good try it, my kids loved it! Also for all of you that were talking bout the extra water, my mom told me to add some rice to the bottom of the pan, so i put in like 2-3 handfulls in the bottom and it soaked up all that extra water! workd great! try it! this recipe is a keeper!! I also skipped the salt on the zucchini, and used reg. ragu sauce to save time.

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mamalove

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Reviewed: Jul. 19, 2009

I was a bit skeptical that this would be good at first, but I had a lot of zucchini to use so I tried it. It was really quite good! I made a few small changes...I used jarred sauce to save time, used italian sausage instead of hamburger and used fat free cottage cheese in place of the ricotta as I do in all my lasagna/stuffed shells etc. It had a bit of extra liquid from the sauce but not too bad. Overall it was tasty, a good source of veggies and may have even been better the next day. I will make this again.

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Cookin' in PA

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Reviewed: Jul. 16, 2009

It was light,delicious and my Italian husband loved it! Plus, it's a great way to use those zucchinis that got a little too large in the garden. Having said that, in my mind, it could never be a substitute for traditional lasagna, when you have a hanckering for oozing cheeses and pasta. It is, however, a nice alternative and I would definitely make it again.

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Marlie G

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Reviewed: Jul. 2, 2009

Much lighter than the traditional lasagna. This is the less guilt way.

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Melissa

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Reviewed: Feb. 22, 2009

I made this for our holiday get together, as a healthy alternative to traditional lasagna. Of course, all the "ladies" were curious to see what it tasted like...and everyone loved it! It is delicious. For those of you with kids, here's my trick answer when they ask "hey, what are those green things??" Answer: "They're Shrek noodles!!" My kids LOVE this dish. (5 and 8 yrs old)

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footballgirl

Cooking Level: Expert

Living In: Bemidji, Minnesota, USA

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Reviewed: Jan. 12, 2009

We are on a low-carb diet and really enjoyed this dish. The tomato-meat sauce is very thick--don't add any extra water to the sauce as suggested in the recipe. The zucchini will cook off water when cooked. I was a little bit afraid of how this dish would turn out after reading the reviewers who had to pour out water during cooking. It was a little bit watery, but not enough to cause concern. Next time we are going to use some sausage instead of ground beef to change up the flavor a bit.

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RASHAL

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 8, 2009

I love veggie based lasagna recipes. For the comment about not sweating your egglpant, as a countrygirl, I can tell you, eggplant tends to be a bit bitter if you don't sweat it. I would definitely not skip this step. The comments about bitterness are likely not just attributed to the frozen spinach but also to not properly prepping the eggplant. Where I work there are several folks who loath bell pepper, so to solve this problem, I substitute either anaheim or pablano pepper anywhere bell pepper is called for. Pablano is a darker green than bell, anaheim is the same color. Both have a mild pepper flavor but not a lot of heat. Either will give you the color and an added kick of flavor. Add a bit of garlic powder or garlic salt to the veggie mixture and spinach mixture and add 1/4 to 1/2 tsp of salt to the ricotta mixture to enhance the overall flavor of the dish. For my personal preference I also add additional italian spices to the vegetable mixture, only you know your tastes so adjust accordingly.

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TK

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Reviewed: Nov. 25, 2008

Received rave reviews at a dinner party. As many warned, it was very watery and I had to drain the lasagna pan several times while cooking. I had salted zucchini before hand and it didn't seem to get ride of water. It was also a lot of work to slice the zucchini - I used a mandoline.

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TexJess

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Reviewed: Nov. 7, 2008

This really was delicious. I was nervous about the zucchini instead of noodles, but even my husband agreed it was excellent. We had no problems with the sauce being to watery.

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chellemcd

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 22, 2008

What a delightful dish! My family enjoyed this very much. I made as written except with dried herbs and fresh spinach. It takes some time to put together but it's worth it. I liked it even better the next day.

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