4 Reviews

Ok, well I modified quite a bit, but the whole family was so surprised that it was meatless! My youngest (age 10) was "afraid" to try it, but loved it and ate it all. Here is a quick list of my modifications:
1/2 the mushrooms and I chopped them.
We used more mozzarella then the recipe called for. Probably about 1 cup or more. Enough to cover each layer fairly well.
My tomatoes were a little under-ripe, so I added half a can of tomato paste during that step.
I added a layer from my favorite traditional lasagna recipe for more protein. The layer is 2 cups of lowfat cottage cheese, one egg, 2 tbsp finely grated parmesan, and 1 tbsp of dried parsley mixed together.
I layered it differently and used the spinach mentioned in the recipe during the layering process (since I couldn't find out how to use it in the recipe.) 1/2 Zucchini, 1/2 spinach, 1/2 cottage cheese blend, 1/2 sauce, 1/2 cheese, repeat.
This recipe was A LOT of work, so I was so thankful the experiment was worth it. Don't know how often I'll go in for that long of a job again, but if you like to cook, you'd probably love this recipe.

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TrebleChef June 21, 2012

YUM! This turned out really well. Take the time to cut the zucchini well, it makes a big difference. I added extra-lean ground beef and a bit more cheese for more protein. Will definitely make again!

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MissingWhiteWings February 19, 2010

I made this last week as my dinner, while the rest of my family had regular lasagna. It was delectable and made dieting much easier since it was almost identical to what the others where eating. I did add some lean ground turkey for some protein, but what a great recipe to start from!

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william.cook1944 February 09, 2010
Low Carb Lasagna