Reviewed: Sep. 23, 2008

This recipe was excellent, and we will definitely make it more often. I used the slicing side of a cheese grater to get really thin slices of the zucchini, and then after salting and draining them I blotted them with a paper towel. As others suggested, I also left out the water from the sauce, and had no problems with too much moisture in the lasagna. I also followed the suggestion to put garlic into the sauce, along with a bit of salt and triple the basil (we had a lot of fresh basil to use). I thought the frozen spinach was strong, so I might try fresh spinach next time. We loved the result!

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stcroix

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Reviewed: Sep. 5, 2008

The only reason I give this 4 stars is because the prep time was quite a bit. Not something you can make in a short amount of time. But the taste was EXCELLENT! I will definitely make it again!

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5 users found this review helpful

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yellopokey

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Reviewed: Aug. 30, 2008

Haven't made this; however I've used mandelion sliced zucchini as a pasta substitute many times. Salting zucchini and putting in a colander pulls the water out.

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ZENUJ

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Reviewed: Aug. 27, 2008

I wasn't to sure about using zucchini in lasagna but was very pleased with how this turned out. I salted the zucchini but it still came out watery so next time I will make my sauce very thick to compensate even w/ that said it was still delicious !

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Aug. 22, 2008

This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra thick though because once cooked, the veggies give a lot of juice. The best solution is to serve the dish with a good bread to sop up the juice! Great dish for large group, or for reheating during the week in a busy household. It gets better every meal because the flavors continue to meld. Just serve it with a different side each night like green beans, salad. Excellent dish!

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18 users found this review helpful

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Covingtc

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Reviewed: Aug. 14, 2008

I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add any water to the sauce. The zucchini will add the moisture you need. I also add a clove or two of garlic minced, with the onion to the sauce. Great with Italian sausage instead of ground beef. If you like this recipe, check out "Low Carb Luxury.Com".

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WINDHORN

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Reviewed: Aug. 12, 2008

This dish is delicious! I was surprised it didn't call for a little garlic (which I added 2 tbls), otherwise I think it would have been a little tasteless! The leftovers are even better the next day...just like the traditional lasagna!

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39 users found this review helpful