Recipe by Jeff B.
"This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
bulk Italian sausage
chopped fresh basil
chopped fresh oregano
red pepper flakes, or to taste
ground black pepper
1 (14.5 ounce) can
1 (12 ounce) can
grated Parmesan cheese
chopped fresh parsley
shredded mozzarella cheese, divided
grated Parmesan cheese
shredded mozzarella cheese
Excellent: but unless you're using abnormally large zucchini, I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture, but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out, so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating.
To be honest this recipe is very delicious but extremely time consuming! Also unless you have found extremely large zucchini to use you will need WAY more then three!! I would also recommend using a mandolin to cut the zucchini so you will get even pieces. I used a peering knife as suggested and it was tedious and frustrating. I am not sure in what world would it take 30 mins prep time since it is all home made and you have to chop and cut everything including the spices. The sauce alone takes 30 mins of cooking time. Once was all said and done it was very good. If I were to ever make it again I would make those changes.
This is so delicious! I actually used eggplant instead of the zucchini! It turned out amazing.
This was awesome! Make sure to salt the zuchinni slices to get as much liquid out as possible before building the dish! Delicious! I've already shared the recipe with several people.
Best flavor ever! The seasonings in this dish are superb, my husband and I both loves the flavor. I am in the process of making number 6 and 7 to put in the freezer, I already thawed one to see how it re-baked and it was as good as fresh. I made a couple of modifications, no beef-just sausage and fresh Asiago rather than ricotta.
I substituted ground turkey for the beef and half of the zucchini for eggplant and decreased the amount of salt a bit. Still was a little salty, but loved the flavor of the meat sauce. Good recipe and will definitely make it again.
Great recipe! My noodle loving family didn't miss noodles. I used all Italian sausage, no beef. I also followed another reviewers suggestion and used spinach instead of parsley in the cheese, egg mixture.
If you have the time and patience it is well worth It took my wife and I 45min prep time 90min bake time 15min cool down it is so good we well be doing it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Lasagna With Beef and Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 228
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a meaty, veggie-filled lasagna that’s completely gluten-free.
See how to make a simple, flavorful vegetable and sausage stew.
See how to make a meaty lasagna completely from scratch.