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!"
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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.
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.
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.
This is the best lasagne I've ever had. Made exactly to the recipe. Everyone loved it, including my non-veggie eating teenaged boy. Will make a few to vac seal and freeze for winter!
This was great. Followed the recipe as much as a could with the ingredients we had, such as two yellow squash and one zucchini. The yellow squash were good for the bottom layer because they were thicker. Used light ricotta but the mixture with the egg and Romano cheese and fresh parsley was divine. Also used jarred Healthy Delight sauce but added the recipe's garlic, pepper flakes, and fresh basil and oregano. It was wonderful. I was just amazed that everyone loved it. Thanks for this.
* 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
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