Reviewed: Aug. 27, 2012

Great way to use up the zucchini I had growing in my garden! I was worried the lasagna was going to be a bit bland, but it was very flavourful! The only thing I didn't like was that the dish turned out quite watery -- I would suggest cooking the tomato sauce down until it is quite thick, and maybe using dry curd cottage cheese. Definitely would make it again.

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Reviewer:

BULLETPROOF79

Cooking Level: Intermediate

Reviewed: Aug. 20, 2012

Must work the liquid status in comparison to the age of the zucchini, used vodka marinara and it tasted great. Turned into a soup, but still worthy of a second chance with younger zucchini.

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Reviewer:

shyshy007

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Gresham, Oregon, USA

Reviewed: Jul. 29, 2012

Absolutely delicious!!!!

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Reviewer:

beginner52

Reviewed: Jun. 8, 2012

Great! Loved it. Added extra cheese but other than that followed the directions to a T.

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1 user found this review helpful

Reviewer:

Michaeltgately

Reviewed: Jul. 21, 2011

I adore this recipe. Sometimes I add hot pepper sauce to spice it up, but otehrwise no changes. I've never had trouble with it being juicy as long as I cook it long enough and let it sit for a few minutes before cutting it.

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4 users found this review helpful

Reviewer:

rjdchurchill

Reviewed: Jan. 10, 2011

I loved this recipe! I used chicken instead of beef, and it was delicious! My kids weren't excited about the zucchini, but... they're kids. It was great!

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7 users found this review helpful

Reviewer:

DebKerbow

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 10, 2010

Pretty darn good! I didn't have a problem with it being too watery. I used full fat ricotta cheese and added a good amount of fresh garlic. My daughter loved it, and it was an awesome option for me since I can't eat wheat. I haven't had lasagna in a very long time! So glad I tried this recipe!!

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6 users found this review helpful

Reviewer:

rocksoutforcheese

Cooking Level: Expert

Living In: Creston, Iowa, USA

Reviewed: Aug. 31, 2010

This was quite tasty, but as other reviewers have mentioned, it is very watery. I salted the zucchini beforehand, and I still had about a cup of liquid at the bottom of the pan. Next time I think I will salt the zucchini for a longer period of time and grill them slightly before assembling the lasagna. I also might use a combination of zucchini and eggplant, since eggplant isn't nearly as watery.

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Reviewer:

Jenny

Cooking Level: Intermediate

Living In: Fairfield, Iowa, USA

Reviewed: Aug. 12, 2010

I love this dish - you don't miss the noodles - and the cottage cheese tasted great - i was very surprised - this is a great way to get the family to eat more veggies

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7 users found this review helpful

Reviewer:

PINKAEROGIRL

Cooking Level: Expert

Home Town: Rutland, Vermont, USA

Living In: Springfield, Vermont, USA

Reviewed: Aug. 11, 2010

Followed the recipe exactly, except changed cottage cheese for ricotta. This didn't even turn out too watery for us (I used a totally huge zuchinni, rather than 5 little ones!) Will definately make this again. YUM!

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