194 Reviews

Awesome meal, I doubled the recipe to make a full size lasagne, I also boiled the zucchini for about 3 minutes to make it softer (good way to fool the children). I love healthy alternatives for my family and this will go into my recipe box!

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Missathena March 02, 2014

I'm making this tonight. I changed it up a bit, I used sea salt and ground fresh pepper on the zucchini as I layered it, used veggie crumbles (Morning Star) to replace the meat, roasted garlic tomato paste, 1tsp fennel, use ricotta cheese, and diced up baby portabella mushrooms (cooked with crumbles and after the last zucchini layer, before shredded cheese).

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Ramona J. March 01, 2014

Very good recipe and like others I did change it a bit to my liking. I used 1 lb beef, doubled the spices, and added a tablespoon of sugar. I used two cans of diced tomatoes. Also added about 1 tsp of salt. Very very good ! I could have eaten the whole dish all by myself.

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linnylouise February 25, 2014

I just made this tonight and it was delish. I used ricotta cheese. Did about a pound & 1/2 of meat, and I sliced the zucchini and par-boiled the slices about 7 minutes. I put it in a 7X12 pan and it was perfect. I didn't have the fresh tomatoes, so I used a can of stewed tomatoes with Italian seasoning and used the juice from the tomatoes instead of the water. I had shredded 5-Italian cheese on hand and I was a bit more generous with the cheese mixture, and the cheese on top. My husband does not want me to change a thing, but I think next time I'll use bottled spaghetti sauce, since it could use a bit more seasoning, and I always have that on hand.

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barbaribob February 22, 2014

Great for low carb eater. I also use eggplant in place of the zucchini. It's excellent!

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Kac0119 February 19, 2014

I started a low carb diet 4 weeks ago, and have made alot of the recipes on this site, I haven't found a bad one yet. I've lost 7lbs!!!! I made this one the other night, and it was AWSOME I used 5 zucchini's cuz they were on the skinny side and about 8 or 9 inches long. Had my hubby slice them on the madolin( I cause harm to myself with that thing!!). I layered it like a traditional lasagna 3 layers, I also seasoned the egg/ cheese mixture with S/P, parsley and italian seasoning. I didn't cook the zucc, cuz we like our veggies al dente, didn't miss the pasta at all. Will definitly make again!!! Thanks, for posting!

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cita705_12754854 February 09, 2014

I used this recipe as a jumping off point for an AWESOME 5-star lasagna. I gave the recipe 4 stars because I changed almost everything about it, lol :) So I have no idea how it would have tasted if I had followed the directions. I don't eat red meat, so I used a pound of ground chicken and browned it with onions. Instead of making sauce from scratch, I used an entire jar of Newman's Own marinara. To boost the veggie power of the dish, I added a about a cup each of shredded carrots and roughly chopped baby bella mushrooms to the sauce (after sauteeing them in the "drippings" from the chicken & onions). I let that simmer while I prepared the rest of the ingredients. DO NOT STRESS about slicing the zucchini super thin. The thinner pieces did not hold up very well and the thicker pieces were nice to bite into. I used 4 whole zucchinis, - including the outside edge pieces - and sauteed them with a little bit of olive oil, salt/pepper and chicken stock. I could have eaten those alone. For the cheese, I mixed equal parts shredded mozzarella and shredded sharp cheddar into the ricotta/egg mixture for a bolder flavor. I also added about a half cup of thawed frozen chopped spinach and a touch of chicken stock with salt/pepper. Next time I might try a little lemon juice and/or zest for zing. After layering the ingredients I refrigerated the whole thing for a couple of hours because I had to step out and that was totally fine. when I got back I baked it for 30 minutes at 375 then sprinkled the rest of the mozzarella/cheddar mixture on top, fired up the broiler, and seared a it to a nice crispy finish. It was delicious! To avoid getting too chubby by wolfing down all that cheese at once, I am planning to serve the reheated leftovers on a bed of sauteed shredded zucchini, mushrooms, and spinach tonight. Bon Appetit!

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AnnaBanana414 February 06, 2014

This looks yummy

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Eric S. October 02, 2013

Next time I'll have to double the recipe. It was too yummy. I also used 1 lb of lean ground beef. The sauce is very good. Thanks Marg :) Made for Name that ingredient tag game

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Boomette September 12, 2013

loved this!!!! Made it a while back and am making it again tonight, love that dont have to use any pasta and can use the zuchinni right now that they are in season :)

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dbaied August 13, 2013
Zucchini Lasagna (Lasagne) - Low Carb