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 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.
This is so delicious! I actually used eggplant instead of the zucchini! It turned out amazing.
I made this exactly like the recipe called for the first time. It was great! The second time, left out the sugar and red pepper flakes and I added fresh spinach. It was even better. The third time, I added fresh spinach and sour cream (16 oz divided in 1/2)with 1/2 on top of each layer of spinach and spread over spinach. The layers went like this: zucchini, ricotta, mozzarella, meat sauce, spinach, sour cream. Repeat. Let me say that the dear husband and the cute little munchkins wanted more and there was none--I mean none-left for the week--which is what I was hoping for lunch leftovers. I am thinking a repeat for next week! Yum!!!!!!!!!!!!!
This is very good! We love it. I will make this using eggplant instead of zucchini sometimes too. Thanks for a wonderful recipe. :)
Im Not A Fan Of Zucchini & Beef, But It Turned Out Fine.
I roasted the squash first and then used it instead of noodles. Pretty good, but not significantly healthier.
* 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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