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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63 users found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Fort Worth, Texas, USA

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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265 users found this review helpful

Reviewer:

WINDHORN

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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103 users found this review helpful

Reviewer:

Covingtc

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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12 users found this review helpful

Reviewer:

Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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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22 users found this review helpful

Reviewer:

ZENUJ

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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14 users found this review helpful

Reviewer:

yellopokey

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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38 users found this review helpful

Reviewer:

stcroix

Reviewed: Sep. 30, 2008

Very good!

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1 user found this review helpful

Reviewer:

mnutter0067

Cooking Level: Intermediate

Home Town: Mcminnville, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Oct. 22, 2008

What a delightful dish! My family enjoyed this very much. I made as written except with dried herbs and fresh spinach. It takes some time to put together but it's worth it. I liked it even better the next day.

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1 user found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 7, 2008

This really was delicious. I was nervous about the zucchini instead of noodles, but even my husband agreed it was excellent. We had no problems with the sauce being to watery.

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1 user found this review helpful