Sep 19, 2012

Zucchini Lasagna



By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn't grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I'll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.





Zucchini Lasagna
Skinnytaste.com
Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 
  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8" thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

Directions:

    In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.



    Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

    On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

    Preheat oven to 375°.

    In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.


    In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.


    Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

    325 comments :

    1. This was sooo delicious! The family - yes even the kids, loved it!!!
      Thanks so much for sharing!

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    2. I wonder if you could use Eggplant for this as well

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      1. I'm sure you could. Eggplant would have less liquid so you may not have to worry about that as much.

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    3. Made this last nite-it was delicious! Had to cook it for about 1.5 hours total, next time I wil broil the zucchini first to reduce the liquid. Thank you so much

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    4. I agree, after making this several times, I find it best to grill or broil the zucchini first so you don't get all the liquid. This is better than eggplant parmesan in my opinion!!

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    5. I used a 10" x 14" pan--How many points would this be for a serving and how big is the serving? My partner loves this but is concerned about having too big of a portion--he measured about 2-2/3 cups for one serving. How many points would this be?

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    6. The entire dish is a total of 51 points, so it depends on how many servings you got if you used the same amount of ingredients.

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    7. Hi Gina, relative newbie to your site, and I'm a big fan.
      Question: I live in Ireland, and sadly there's no such thing here as fat-free ricotta :(
      How bout I used some cottage cheese after blitzing it a little to smooth the texture. Would that work?

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    8. Sure I think that should work fine. Or, low fat ricotta if you can find that.

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    9. This looks so good! I wonder if I could make it without the beef, as my husband is a vegetarian?

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      1. I bet it would be great with lentils! In my experience they substitute very well for ground meats.

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    10. Sure! Less points too!!

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    11. YUM!!! Made this last night and it was delicious!

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    12. This is sooooooo good!!! I've made it 5 times now...my husband and kids love it. :) I make it with ground turkey instead of beef and it's delicious :) :) :)

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    13. Hi Gina - LOVE your site!!! You have helped me stay on track with WW with your awesome recipes! Question.. If you substitute ground turkey for ground beef does it lower the points? Thanks from a huge (getting smaller) fan!

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    14. Depending on which ground turkey you use. The 99% lean would lower the points slightly.

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    15. With all my beef recipes I used only half a pound of beef and substitute the other half with grated carrots. When they cook together the carrots take on the taste and consistency of the beef and it halves the calories. I do this for meatloaf, hamburger patties and anything else I use beef for.
      How many points would I save if I did this for this recipe? Also when you say lean beef is 93% lean ok? That's about the leanest I can ind in the Commissary here on base .

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      1. Love your suggestion of grated carrots @Rachel! Thanks

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    16. made this the other night, very good recipe. I think I like it better than Eggplant Parmesan too. I used 1.25 lb. of 93% lean ground turkey, next time I will add 1-2 links of spicy turkey sausage. Used a 26oz. jar of Safeway Select Garlic Basil pasta sauce which only has 6g of carbs. per serving and has whole cloves of garlic in it. Also, I did broil a large zucchini, sliced, and that did help with excess moisture. Could have used a little more spice, even though I did use garlic powder and ground fennel.Will add whole fennel next time. Very moist and creamy. will have leftovers tonite.

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    17. I LOVE that you added fennel to this, I will try this next time I make it. Thanks for sharing!

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    18. this looks delicious! does anyone have any ideas on a vegetarian friendly substitute for the beef?

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    19. I think sauteed chopped eggplant would be a great replacement!

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    20. Hi Gina,
      I love this recipe! I have found a reliable way to remove excess liquid from the zucchini strips. I slice them "thick" using my mandoline (about 1/8" thick) and then steam them in a double boiler for 8-10 minutes, depending on the water content. I try to time it so that they don't fall apart, so that they can be easily layered into the lasagna. The excess liquid drips into the bottom of the double boiler, and that's it! It also has the added bonus of requiring no oil, as a grill pan might. Thanks a million for your delicious recipes using "real" food! Your site has helped me to reach 10% loss, which I achieved two days after Christmas, believe it or not! Thanks again!

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    21. YUMMMMMMY!!! Thanks for clarifying the directions about the zuchini for me. That helped. I made this tonight for dinner and it was a hit with the family! You are right about the getting the water out of the zuchini but even though I still had a little that was in the bottom of the pan, it didn't matter once it was dished up on the plate. It was so tasty!! My family is already saying they can't wait until tomorrow for the leftovers. :) THANKS Gina for giving us great recipes that still contain LOADS of flavor without all the empty calories/fat etc.

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    22. This recipe is fantastic--don't even miss the noodles! The portions are huge too!

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    23. This recipe was ABSOLUTELY AMAZING. I didn't look ahead like a smart person, so it ended up taking a lot longer than anticipated (even canceled going over to my brother's house for a party, its ok, I got to hang out with him the night before!) but it was COMPLETELY worth it!!! I took all of your advice, boiling the zucchini beforehand, salting/blotting them after slicing to cut down on the extra moisture and I must say it all worked like an absolute charm! I had no problems whatsoever with extra water in the dish! THANK YOU for sharing this! ~WOW~

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    24. It's such a great low carb alternative to lasagna! Hope you broiled it rather than boiled it though! Grilling it would be great too now that it's warm!

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    25. I salted & sweated the zucchini first, then dried them with paper towels, then broiled them. Instead of 16oz of mozzarella I used a 200g package (just under 8oz), for a revised pointplus value of 8. And the result was... delicious. I have never been disappointed in your recipes, Gina! Looking forward to leftovers all week. How well would this freeze?

      Cheers,
      Araz

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    26. Great Araz, I'm sure it would freeze just fine!

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    27. I tried this last night. YUMMY! I forgot to salt the zucchini first I think because I was in a little bit of a rush. I did broil it a bit, but I think it was still a bit runny. I"ll have to keep playing with it because we all liked it so much! Thanks for sharing it.

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    28. Do you think you could replace the zucchini with yellow squash? Or would that be weird? haha.

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    29. Hi Gina. I think this my favourite recipe on your site! (And that's saying a lot. There are so many good ones.) I'm writing to say that I think I've found a good way to reduce the liquid. I froze enough zucchini slices for one lasagna recipe. When the zucchini was defrosted, a large amount of liquid came out. I squeezed the slices, and they held their shape really well. It is great if you have lots of zucchini in the summer and don't know what to do with it. I also prefer all the mozzarella on the top. Seems like more cheese then. More cheese is always good! :) Thanks again for your wonderful recipes.

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    30. Thanks for sharing Kathryn, I love this too! That sounds like an easy solution.

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    31. you should try using ground turkey and adding in spinach and mushrooms. alternate zucchini and noodles to vary texture, if desired.

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    32. This comment has been removed by the author.

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    33. Wow... my husband, who doesn't like zucchini, said this is the best lasagna he's ever eaten! I sliced the zucchini with the mandoline, salted and blotted, then broiled. I also subbed turkey for beef and used reduced fat ricotta instead of fat free. My discriminating, meat-loving brother loved it, and said he might add crushed red pepper to the sauce to make it spicy. Thanks, Gina!

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    34. Katie, I know! It's a few extra steps but soo good!!

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    35. Wow - this recipe is fantastic! A little long on the prep work, but so so worth it! This will definitely become a regular of mine!

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    36. I tried this recipe today, it's delish. Also, pretty dangerous because I feel I could eat the whole pan!

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    37. Another amazing recipe. Will definitely be a repeat!

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    38. I made this tonight except I swapped out eggplant for the ground beef. I'm not a vegetarian but I loved it.

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    39. Hi! I just started Weight Watchers (Pts Plus) last week. You have great recipes. Thank you for doing this! I am planning to make the Zucchini Lasagna. I plan on using 1/2 the amount of beef & adding the chopped carrots as suggested by another person. I read a reply you posted to someone where you state the entire dish is 51 points. You list it as 6 servings....that would make this dish 8.5 Pts per serving....is this correct? If I am correct, and i substitute half the beef for carrots, it will bring the pts plus value down to about 7 pts!

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    40. Absolutely delicious! I made this last night. I only had an 8 oz pkg of the shredded cheese, but it was definitely enough. I also tried another persons suggestion of using 8 oz ground beef mixed with 8 oz grated carrot. The result was amazing and LESS POINTS....down to 6 pts I believe! My 15 yr old son tried a piece and said it was delicious, and that i should defintely make this again. I love how big a serving is!

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    41. This was incredible! I made this for the two guys that live with me. One of them typically refers to my low-fat filled fridge as the "nightmare refrigerator." They both loved it, and my nay-sayor said he may even prefer it over regular! Thank you, Gina!

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    42. I've made this twice already. My husband who HATES Zucchini loved this & said he didn't even miss the pasta. When we crave italian this is the go to recipe. I use an 8 oz bag of shredded low sodium low fat mozzarella cheese instead of 16 oz & it's plenty for my husband who is a cheese freak. Puts cheese on everything. Thanks Gina for your website. Not a WW but I'm always looking for leaner tastier recipes.

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    43. I am in the process of making one today. Used cottage cheese instead of ricotta. Looks great. can't wait.

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    44. How do you cut the zucchini so so thin and evenly lengthwise

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      1. Get a mandolin.

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    45. I loved it thanks Gina

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    47. Just made this for dinner-- delicious! Thanks for the recipe!
      -Sandy

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    48. This looks delicious! Im going to make it this weekend. Just had one question do i slice the zucchini before i grill it or grill it whole?

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    49. This looks amazing and I am planning on making it. Do you think it would still be good if I prepared it ahead of time, froze it and then baked it when we are ready to eat?
      Im just now learning to cook with zucchini so I am not sure how it holds up after freezing and then baking.
      Thanks!

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    50. Made this tonight. Didn't have fresh garlic so I seasoned my turkey meat with garlic powder (about 2tsp). Skipped the salt and basil. Also, I used the parmesan cheese that you would sprinkle on spaghetti, and a little more that 16 oz of mozzarella (love my cheese). Grilling the zucchini was a good idea. Didn't catch the 375.. so baked at 350 for the specified times. Turned out really good. Thanks for the great recipe!

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    51. Love this low-carb alternative! Zucchini works so well in any dish with tomato, basil & cheese!

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    52. Love this! I wonder if I can cut the zucchini strips that neatly though...

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    53. Is this *really* just as good as pasta lasagna? I am skeptical! But I like a lot of your other recipe so I think I'll have to be brave and try this!

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      1. Well it's zucchini so keep that in mind! But it's a really good way to enjoy zucchini!

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    54. wow! I think my husband may actually eat this. I'd have to call it something else to trick him to, like Zuchinni Parmeseana or something like that. lol thanks again gina! I LOVE YOU!

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    55. stacy wright9/19/12, 3:28 PM

      love this thank you so much

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    56. OOOOO this looks wonderful. Going to try this next week!

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    57. Thanks for this recipe. Looks amazing and I've been wanting to find a good zucchini lasagna recipe for a while. I'm totally pinning it.

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    58. Garfield would go crazy for this! :) Also, Cosmo Radio on Sirius XM gave your blog a shout out this morning! They were doing their "Date Night, Done Right" ideas and one was cozying up at home with a tv show marathon and your famous macaroni and cheese.

      I haven't seen your mac n cheese before, but now I want to check it out!

      <3
      Jenn

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    59. I made this and it came out so good!!!!! Thanks :)

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    60. For a long time I have wanted a mandoline but have been so confused when looking at them. Do you recommend the Oxo that you see when clicking on mandoline in your narrative? Is this the one you have and like? Thanks for your advice Gina. I love your recipes and have made many. Looking forward to your cookbook too.

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      1. That's the one I have and it works fine.

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    61. This is great. I've been looking for a hearty healthy meal. Awesome.

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    62. This looks fantastic! Need to try as soon as I get some zucchini back into this house. We ate all that grew in our garden!

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    63. Do you think this could be frozen into single serve portions *after* cooking?

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    64. I love using zucchini for lasagna. the portions turn out sooooo huge and are still as delicious as the original lasagna + less calories. WINWIN!

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    65. Could you use yellow squash for this?

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    66. I've never had lasagna before, and I already love a carb free zucchini version. Looks so delish :D

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    67. this looks delish - what would the points+ be without
      meat
      thanks

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    68. Does anyone know why I cannot "reply" to a comment? Do I need to change my cookies or something? Thanks. PS -- GINA this was fabulous! I too am going to try it with turkey sausage (I guess I will use less cheese then, or I imagine the points will go up...boo hoo

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    69. Thanks Gina, love the updates! I made a few substitutions - 1.5 lbs lean ground turkey instead of beef (have to include a lot of meat for my hubby who is a competitive power lifter!) and used fat-free cottage cheese instead of ricotta. The cottage cheese has slightly less calories and much more protein. If you can't get past the texture, you can throw it in a food processor or Magic Bullet to smooth out the consistency. I've also made this in the past using both zucchini and sliced eggplant for the "noodles" - prepared the same way - and it came out great!

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    70. looks amazing-- love anything that I can grill veggies too!

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    71. Broiling the zucchini also works.

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    72. Wow Gina.. love the recipe.. and the clicks too ..

      Zucchini is indeed a great veggie for low carb and fiber full diet. Replacing it with Pasta strips is a bit skeptical but I am willing to give it a try..

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    73. Ooo! Now I have another way to use all these zucchini from my garden! This looks so good, I'll have to make it tonight. Thanks for all the great recipes.

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    74. This looks delicious. It is impossible to get my husband to eat zucchini, but know he will eat this. I just discovered that most skinny taste recipes are in the My Fitness Pal database. My life just got so great...

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    75. It's absolutely delicious!!!

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    76. Is this gluten free. Im not allergic, just doing a gluten free fast and I was wondering if this is gluten free?

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    77. This looks delish! How do you calculate the nutritional info?

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      1. For nutritional info, I always use this: http://caloriecount.about.com/cc/recipe_analysis.php. Sometimes you have to do some revising, and the annoying thing is that it measures in grams, not cups or ounces, but you can easily calculate that in Google. I don't do Weight Watchers, but assume they have a similar calculator on their website to calculate points.

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    78. This is awesome! I never would have thought to do this with zucchini

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    79. FYI: It says to preheat your oven to 350 but then says to cook it at 375 ;-)

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    80. looks very good... you forgot to put the parmesan cheese into the recipe

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    81. What a delicious dish dear Gina! It looks great and zucchini are my favorites, they are so great to cook with and so versatile to use. Thanks for sharing this recipe!

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    82. Wow! Genial!! This lasagna is fantastic. I just have to applaud and greet this delights.
      Gina

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    83. I'm attempting this tonight, although I don't have a mandolin. Wish me luck.
      I love your website... i discovered you three weeks ago and have made at least 10 of your recipes. Every one has been well received in our household. Even my 6 and 3 year olds love your recipes. Thanks for all the great ideas!

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    84. oh this looks amazing hope mine turns out pretty and tasty too! Thanks for the recipe.

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    85. Sounds so yummy. Will definitely be making this for dinner next week :)

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    86. Seriously one the best dishes I have made. My sister dropped by while we were eating and said she wouldn't eat it because it was too healthy. I told her just try it if you don't like it don't it, she loved it!!! Thanks for all the great recipes!

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    87. What would the nutritional info be if I just omitted the meat entirely?

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    88. Is there any other way to make thin slices? I had a debacle once with a mandolin and hate using it. Lets just say it involved stitches on my thumb :(

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    89. Looked good enough to share,...enjoy...

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    90. Thanks for the inspiration. Because I don't like zucchini, I made a "Pumpkin Lasagne with Spinach and Cauliflower" today. It was tasty and I will try more lasagne versions without pasta.

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    91. What a great idea! I've got to make this.

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    92. it s in the oven now.....but I too am confused why you say preheat to 350 but then say bake at 375? when are you suppose to bring it up to 375?

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    93. Thanks Gina - another great recipe to try! Going on the menu to make this weekend for lunches this week. Think I am ging to try individual lasagna rolls where you put the filling inside a zucchini strip and roll up and then put in pan with sauce. Yumm!

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    94. I am back !!! I moved it up to 375f as soon as I put it in the oven and it was fine. Amazing recipe...especially for my celiac friends! I am not on a diet.... But love all your simple, healthier version of recipes and so does my husband! He gave it an 11 on a 10. We BBQ the zucchini strips in the morning, after sprinkling them with salt step. Left them on a paper towel all afternoon before putting it all together. thanks for sharing!!! nancy in Ottawa !

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    95. this was delicious! i actually used zucchini, squash and carrots in mine. my husband and 3 year old loved it also. delish!

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    96. I have a ton of fresh tomatoes that need to be used up, could I use them in place of the canned tomatoes or do you suggest I stick with the canned?

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      1. As long as it's thick it will be fine, you don't want it too watery.

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      2. I used fresh tomatoes, and just added tomato paste and let it cook until it was the right consistency... basically just cooked my usual pasta sauce and used it instead.

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    97. Does ths freeze well?

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    98. I made this tonight for supper and hubby and I loved it! I broiled my zucchini, which was time consuming on my part. I shall be more prepared the next go round! I also added green bell peppers to the sauce and let the sauce simmer most of the day.

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    99. I made this Saturday night and I am obsessed! It was so delicious! My husband was apprehensive about zucchini instead of pasta noodles and he ended up loving it too! My one year old loved it too! I so enjoy your site and love all of the skinny recipes! Thank you for doing what you do! This lasagna s totally in my meal rotation now!

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    100. Hi Gina,

      LOVE your website! Great recipes!

      Using zucchini instead of noodles is such a great idea for cutting carbs and calories. I use spaghetti squash instead of spaghetti noodles.

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    101. Im making this tonight and it states to PREHEAT at 350 but then states to bake at 375...Im going to stick with the 350...Thanks for sharing! It does look delish!

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    102. mine is in the oven as we speak.... wondering... how in the world can you cut the zuchini as you suggest (& pics)? hoping my sloppy cutting doesn't make a difference. im still a newbie cook... and praying its good :P

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      Replies
      1. You need to use a slicing tool called a mandoline. There are numerous options available on amazon.com. Mandolines can be difficult to learn how to use but are indispensable once you figure them out.

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    103. This recipe was AWESOME!!

      Ended up bringing it to work, and everyone was asking for recipe!!

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    104. One question...I made this before and after you tweaked it a bit. The new recipe says that you add the sauce only on the top but the pictures and your previous recipe had the sauce layered throughout. I made it last night with the sauce only on top and it's a bit dry (I rung the heck out of the zucchini). Was that an error?

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    105. Love your site, you have lovely dishes :) I made this recipe last night and it was to die for. Is is definitely a keeper.

      Ciao

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    106. Are the calories, fat, carbs count for the whole lasagna or just for 1 portion which is 1/8 of the lasagna? Thanks!

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    107. Super yummy! My grocer had chicken sausages on sale, so I substituted sweet italian chicken sausage with basil for the beef. Pretty awesome. Also, I only bought 8 oz of mozz at the store for some reason so I substituted a little more parmesan in the mix. Again, still really good. I honestly didn't miss the other 8 oz of mozzarella.

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    108. This looks amazing - could it be done with a bechamel sauce? We are going to test it out next week and have a few people who don't love tomato sauce.

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    109. Do you think I could split the recipe into 2 dishes and freeze one uncooked for another night? It is just myself and my boyfriend so we dont need all that food! I wonder if the zucchini would keep?

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    110. I am also thinking, white sauce. Gonna try this tonight though.

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    111. I made it! Excluding the oil, and using lean ground turkey and Al Fredo Italian chicken sausage, and it was yummy!! I had no water in the sauce either, I salted and laid the zucchini on paper towels, 15 minutes later changed the paper towels for more, then 15 more I grilled them in my convection oven on broil. This was Awesome! 2 thumbs up.

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    112. I've never been a fan of lasagne b/c I don't like ricotta cheese (or similar cheeses); however, I'd really like to try your recipe. Any suggestions for making this w/o the ricotta (or similar soft cheese)? Thanks!

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      1. WHIPPED Cottage Cheese. I've made this Zucchini Lasagna several times & the last time I tried it with the cottage cheese & couldn't tell the difference. But you need to make sure it's the whipped cottage cheese. My husband hates zucchini & always eats 2 servings of this dish even though he knows what it's made with.

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    113. This looks sooo good! With all the leftover zucchini from the garden this is just the recipe I need! However it has been just too rainy lately and doesn't seem to be clearing up anytime soon... ): Is there another option instead of grilling the zucchini? If so how? Thanks! (:
      - Jessica

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      1. Broil it in the oven.

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    114. This was amazing! I didn't even miss the pasta. I had yellow zucchini squash on hand and used cottage cheese instead of the ricotta. My hubby and I LOVED it! I will make this again and again!!

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    115. I made this for dinner tonight. It was absolutely AMAZING! My husband and I have decided that there is no need for noodles. Thank you so much for putting this amazing recipe on your website.

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    116. Made it last night - my 10yr old son didn't even realize it was zucchini and I make lasagna often. It was a little watery so I think I might make zucchini the night before next time to really let it "dry out" a little more. My husband took a big piece of leftover for lunch, which he NEVER does...it was awesome and pretty much guiltless...YUM!

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    117. This looks delicious. But, I have a question. What would you suggest to use instead of ground beef or turkey? I am a vegetarian. Thanks

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      1. I would use sauteed mushrooms and/or eggplant instead of the meat.

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      2. Someone above said lentils worked well too

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    118. Hi Gina,
      New to the site and so far sooooo good!! This is the 3rd recipe in 2 days and so far all have been excellent! Keep doing what your doing.. it works :)

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    119. Made this last night and it was DELICIOUS! Love your recipes!

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    120. I used chicken sausage and it was delish! Mine also came out a little watery even after grilling the zucchini first but was still really tasty!

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    121. This recipe was fantastic. I didn't even miss the noodles, the grilled zucchini had such a similar texture that I never missed the noodles. I used turkey sausage since I had it on hand and wanted to shave some points. I'd love to try this on my die hard Italian family at the holidays or at least make 2 version since we always have homemade lasagna at Christmas! A keeper!

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    122. Great dish. I used mushrooms,spinach and white beans,[beans in place of meat,for protien}with veggie cheeses for us vegatarians. Love having no pasta, but I have used Spag spuash in place of reg. pasta-gluten free gal as well. Try it. Hope you enjoy.

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    123. Made this last night and my husband and I loved it! My son, however, picked out all the zucchini until I cut the slices up into small pieces and mixed it together with the sauce and cheese. At least he ate it!

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    124. I made this last night - used homemade italian sausage we bought from a church fundraiser and skipped the ricotta - just used a little shredded mozzarella and goat cheese on top with some italian breadcrumbs - the zucchini was a great idea. Will definitely be a comfort food staple in our home!

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    125. I made this last night and it turned out great! I used ground turkey instead of ground beef and the flavor was wonderful! Will definitely make again. Thank you for a wonderful recipe!

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    126. Made it, ate it, LOVED it and passed on the recipe to friends! Thanks for the idea!

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    127. Have made it twice now. Griilled the zucchini slices after sweating them. Used 5 medium zucchini, and about 30 slices for 3 layers. It is is a long recipe so if you plan well...grill your zucchinin in morning and keep dry on a paper towel after. Plan almost 2 hours to make sauce and baking time. It is soooooooooo worth it! Used ground veal 2nd time around. Maybe will try ground turkey 3rd time around!

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    128. Tried this yesterday. It is sooo freakin' good :D I can't believe it! You don't even feel/taste a difference between the zuccini and regular lasagna noodles :) It takes a lot of time though, 1 1/2 to 2 hrs - but it's totally worth it :)

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    129. Holy Moly! I have mine sitting here cooling and all I wanna do is dig right in. my house smells so good and it looks so amazing! Thanks for sharing.

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    130. I made this tonight and it was really good! I used no sugar added jar sauce instead of making my own. In a sauce pan I cooked some onions, garlic and added some red bell peppers, then added in the meat to brown. Then I added the jar of sauce to the meat/veggies. Also, I added a layer of wilted spinach between the layers of meat/sauce/cheese, to add some more veggies and volume (plus felt like I was going to run out of zucchini slices!). It was really good. Still a bit watery even after salting and broiling the spinach, but no biggie. Does this freeze well by any chance? Dont think I can eat it all before it will go bad! Thanks for the recipe

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    131. This recipe was DELICIOUS!!! Is it freezer friendly, if so how do you suggest to freeze?

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    132. I am so excited to bake this tomorrow. I sliced the zucchini very thinly and then grilled it on the stove top. I smells succulent as I grilled those after making the sauce. I put boiled chicken breast in the recipe in lieu of ground beef. I expect it will be delicious. I hope it fairs well over night in the fridge. Can't wait to bake & eat it for dinner tomorrow!

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    133. Would this freeze well? What would you suggest freeze before baking, or maybe portion freezing after it's baked? I have made this a few times and unfortunately my kids don't like it. I made one in a 9x9 brownie pan before but would love to be able to have a few pieces in the freezer that I can pop in the oven for me anytime.

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      1. I am wondering the same thing. What did you do?

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    134. Made this over the weekend and realized half way through that the mozzarella I had was growing green fuzz so I left it out and added a little extra parmesan. It was still SOOO good! Thanks for the great recipe!

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    135. Ive made a similar recipe with eggplant in place of the noodles was so amazing.... I will definately be trying the zuchinni version as well

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    136. This was delicious!!! Thanks for your recipes!!

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    137. I Made this tonight and LOVED LOVED LOVED it! So glad i read the comments as well...I cooked it at 375 uncovered for 40 minutes (the cheese was a little darker) but I loved it that way.

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    138. I made this for my meat and potatoes family tonight and they gobbled it up! Success!

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    139. How do you cook eggplants as a replacement for the beef?

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    140. Delicious - made it tonight and the whole family loved it. 3 year old wasn't sure about the green parts -but tricked him into eating some and he discovered he liked it. Thanks for another great recipe.

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    141. The flavor is great! Love this recipe!

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    142. I just made this for dinner and it was the best lasagna I've ever had.

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    143. Gina- I love, love, love your website! This recipe was amazing! It was a bit more labor intensive for me because I made this at my daughter's and she didn't have a mandolin or grill pan but I was able to thinly slice the zucchini and broil it in the oven. In place of the ground beef I used 1/2 lb of 99% ground turkey and 4 oz of turkey sausage crumbles. To bulk it up for zero points I also added shredded carrots, fresh spinach and fresh mushrooms and a couple of teaspoons of Italian seasoning.. My daughter and her boyfriend raved about it! Best yet..the portion sizes are generous! Without a doubt, I will make it again! Now on to search your website for tonight's dinner! Thank you!

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    144. At the beginning of the recipe you say to preheat the oven to 350 degrees, then when it's time to bake, you say bake at 375 degrees. Please let me know what temperature to bake this at..350 or 375. Thank you!

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      1. Wow i never noticed that before. ...I do mine at 350 and it always comes out great.

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      2. She says above that it should read 375 but it'll work out in either case.

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    145. Yum! Just made this dish and it's great. I had to use 4 zucchini's but at this time of year all I could get was small ones. I think next time I won't add salt to the sause since the zuks are salted in the process of getting the moisture out. Thanks for this recipe. Skinnytaste is becoming my "go to" source for recipes.

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    146. This was a little bit of work for me b/c it was my first time making it but holy crap...my husband and I loved it! Totally worth it! It was soooooo good. It deserves an award. ; )

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    147. TattooWendy1/24/13, 9:08 PM

      I made this for dinner tonight and it was phenomenal!! I substituted ground turkey for the ground beef. Both my husband and I really enjoyed it....I'll be making this again!

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    148. I'm in a "foodie club" and I'm responsible for the menu this month. I'm thinking that this is the perfect main dish. It's filling and the new year resolution-ers can feel good about it!

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    149. This was tasty! Next time, I'll be using more zucchini. It seemed like it was mostly cheese and meat. Despite grilling the zuchs first, it was still kind of watery. Just a few tweaks to make, but overall a very tasty recipe! My husband LOVED it!

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    150. Can you make ahead and freeze

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    151. Could I prepare this the night before and refrigerate it?!

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    152. What would you suggest instead of cheese for those who can't eat dairy? It sound delicious but I'm vegetarian and lactose intolerant. I'm planning on subbing the meat like you suggest, but is there anything to replace the cheese with. I'm not a big fan of the vegan soy cheeses, but it seems like it would need something to hold it together. Any input would be appreciated!

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    153. I made this for dinner last night, and my husband and I loved it. Since there are only 2 of us, now I have 3 more prepared meals for us in the freezer. Great flavor, and I didn't sense missing the pasta. A 90+ pound weightwatchers weight loss!
      Val

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    154. We had this for dinner tonight. WOW, was this good! It takes time to make, bit is so worth it! Thanks Gina...we are having fun trying all your recipes!

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    155. OMG! This looks absolutely delicious. I cannot wait to try out this recipe! Maybe our blog can review it! Yum yum yum!!!

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    156. just popped this bad boy in the oven - the smell is overwhelming my senses! can't wait to see how it turns out! thanks so much XO

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    157. This is in the oven right now :) I hope it tastes good! My zucchini definitely did not look like that picture though. It was really hard to slice evenly.

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    158. I made this on Sunday to make lunches for myself all week. I didnt change a thing except for adding a little crushed red pepper to the sauce and letting it simmer for about 3 hours instead of 45 minutes, and I substituted the beef for groud turkey. It was AMAZING. I only got about 3 lunches out of it because my family who originally snurled their noses up at the idea of Zucchini Lasagna, DEVOURED it. Another great recipe! You never fail me. I will be making this again & agian.

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    159. its looking nice and i am hungry... now ia can't wait more to try it..

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    160. I have made this last week by replacing meat with veggies. It was really very comforting and I am going to make this often.

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    161. I found this recipe going through the "Freezer Friendly Recipes" but noticed that there is no mention of freezing it. Should this be baked before being frozen or can it frozen first? Would it turn out soggy if frozen? Thanks!

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    162. The easiest way to get rid of extra water in vegetables, as used in most french cooking, is to generously salt the cut zucchini and let sit a half hour as the water comes out on its own. The same can be applied to eggplant and other squash.

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    163. This is my favorite recipe I've made from your site. The flavors are amazing. It did turn out somewhat watery, even after blotting the zucchini and grilling it, but it's easy to leave the water in the pan when taking pieces out with a spatula.

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    164. This comment has been removed by the author.

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    165. I made this last night and while the flavors were excellent (I used turkey sausage instead of beef), the texture was soupy -- despite taking more than an hour-fifteen minutes putting it together exactly as written (before baking!), and letting it sit for even longer than Gina recommended. This is too time-consuming to make again as directed, but the flavor is so good that I will try to figure out how to shorten the prep time and reduce the soupiness. We never missed the noodles.

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    166. Looks good but does it really have 801 mg of salt???

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    167. In the picture of the layering, it looks like you are layering the zucchini all facing the same direction. Is there a reason for this? With regular lasagna you typically layer the layers criss-crossed so it holds together better. Does this criss-cross method not work with zucchini?

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    168. I have also made this with eggplant as some other comments say. I always leave out the meat. For meat lovers, I have served it as a side dish with roasted chicken. I always peel the eggplant and salt it over night. The texture is entirely different than zucchini and may not be as kid friendly. The milder zucchini taste will likely be more suitable for kids.

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    169. Made this lastnight and it was absolutely amazing. I followed the recipe to a T. I used the majority of mozzarella on top which was perfect, the ricotta with a sprinkle of mozza in the layers was perfect. Paired with easy garlic cheddar biscuits and my whole family couldn't stop saying "mmm... yum.... oohh.. soooo good" the whole meal. Excited to eat the leftovers later for dinner again!

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    170. I have found that when I sprinkle oatmeal on raw zucchini there is no problem with extra liquid. No need for salt, grilling, etc.

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    171. This dish is absolutely amazing!!! Since I didn't have a mandoline, the zucchini gave me some trouble (slicing & grilling), but all the trouble making it was well worth it. I didn't have parmigiano reggiano cheese, so I added extra mozzarella to the ricotta cheese mixture. Overall, the dish was awesome. I would suggest you blot the zucchini to remove excess water, because it will splatter somewhat in the oven. Thank you for sharing the recipe!

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    172. I did tried a similar recipe years ago and it was very delicious.

      Great photo

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    173. I have recently discovered your site and want to thank you for all your recipes and forsaking them healthy! I'm embarking on a healthy eating lifestyle, using WW as well but thanks to you I have easy, quick reference recipes to stay on track :) Love it! Thank you! Thank you! I just made this lasagne, replacing ricotta with cottage cheese and using lean kangaroo mince instead of regular beef. Was a hit with the family and delish!!

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    174. Parece deliciosa esta lasanha de abobrinha...vou fazer com certeza. Obrigada pela dica.

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    175. I'm so late to the party on this one! But I just found your blog and love it! My question is this - have you tried freezing this? I know you mentioned above that you thought it would be fine, but curious if you've tried it. My problem is there are too many steps for me to make this on a weekend for my family (we are driving from soccer to piano and LAX and horseback), so I usually make my lasagna up on the weekends and then use them as a quick meal during the week. Would love to try this one, but did not know if it would freeze. Thanks! M.

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    176. Our Garden is over run with zucchini... any idea if this freezes well?

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    177. This comment has been removed by the author.

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    178. We make this recipe every other week and I love it. My husband, who I am trying to introduce to healthy, tasty eating, likes it and my one year old eats it all- and we normally cannot get him to eat meat! Just so yummy no one can resist!

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    179. This is a fabulous recipe I am going to share on my blog as well if you do not mind!! I will of course credit your site in the blog.

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