"Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious." — PATRICIA MARY
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chopped green bell pepper
finely chopped carrots
1 (15 ounce) can
salt and pepper to taste
zucchini, sliced lengthwise into 1/4-inch thick strips.
shredded mozzarella cheese
grated Parmesan cheese
This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!
Though I did enjoy the recipe, I cannot get over how so many people said they "couldn't tell it wasn't real lasagna noodles...".....I definately could, but like I said, it was enjoyable. MY only issue was it came out VERY VERY watery and also the Zucc's were not tender. Next time, I will try to slice them thinner (which should be fun - lol) and also maybe press them a bit in the attempt to get some of the water out. Besides those two issues, though, it was flavorful and I am going to try to make it again.
Wonderful recipe! To lower the fat, I used low-fat mozzarella and 2% cottage cheese. In response to other reviews commenting on the dish being too watery, I took all possible precautions. I drained the tomato sauce, drained the cottage cheese, and "sweated" the zucchini. Here's how: Place cut slices in colander and sprinkle VERY generously with salt. Let sit for 30-45 minutes, while chopping veggies, grating cheese, and cooking tomato mixture. Rinse zucchini thoroughly and absorb any water with paper towel. After all this, I only had about 1/4 cup liquid in the entire dish. I simply tilted the dish and let it drain out. Everything stayed together wonderfully and tasted fantastic!
Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers.
1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven.
2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.
Excellent! I did make a few changes though to fit my tastes.
I used red pepper instead of green (less acidic). I doubled the cheese amounts, used trader joe's 3-cheese spaghetti sauce, and I used ricotta instead of cottage cheese. Otherwise I made it to a tee, and it turned out WONDERFULLY. I will be making this again and again.
This recipe is wonderful. A life saver for me as I have to follow a low carb diet. I'll probably make this or a similar version once a week!! Thanks!!
This was a very delicious meal. It was easy to make and had that lasagna feel to it. Next time I make it, and I will make it again very soon, I am going to try dry cottage cheese instead of regular and let it sit a hair longer since it was a bit 'sloppy'. I also used fresh mozza and a red pepper for personal preference. I would also double the ingredients since I didn't get enough leftovers! Nonetheless it was delicious.
My family and I loved it! You can tell they are not noodles of coarse. I used yellow squash and followed the recipe and it came out great! A simple way to get in those extra veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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