NOVEL THINKING

Luckily I had a sweet potato, so I used slices of that for the bottom layer. It was very good, but the zucchini almost dissolved into the sauce and the lasagna did not hold together like a regular lasagna (I let it stand for 10 minutes before cutting). . This is a great recipe. Add the egg, zuchini, tomatoes, and parmesan cheese, and you are way over 275! I make a lot of online recipes and never leave comments or reviews, but felt I had to after making this recipe! We BBQ the zucchini strips in the morning, after sprinkling them with salt step. Whisking constantly, slowly drizzle in milk.

i made this a bit ago, and my husband and i LOVED it!!! I don’t even miss the pasta, in fact I think I really like this version much better! We reserve the right to delete off-topic or inflammatory comments. This was a lot of work, grilling the zucchini, but well worth it! It is soooooooooo worth it! Top with more mozzarella cheese to add more flavour to this Spinach and Zucchini Lasagna recipe. *, This lasagna is/was delicious! Do you cook it completely and then let cool before putting it in the freezer or do you follow all the steps up until baking and then bake it later? Thanks Gina for your website. Excellent recipe!

I made this last night. I knew something didn't seem right as I was mixing the cheese. But I'll try it." It does take some time though to pre-cook the zucchini. I made this last night and it turned out great!

I added some crushed red pepper. My zucchini patch thanks you, too! Rich, tender, and covered in gravy. This spinach and zucchini lasagna is vegetarian, low-carb, and gluten-free. How long did you bake your zucchini for at 425? I used blocs ground crumbles turned out great! (Or maybe it’s because it was lowfat cheese?) I checked it at home and at the store because I couldn’t find a 128 oz. This recipe hit the spot and with only 13 carbs per serving it is a blessing to me. I usually go with 5 instead of the recommended 3, and I haven’t had issues with it getting watery so long as I bake them in the oven first. About 1/2 cup extra-virgin olive oil, divided, 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick, 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick, 3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick, 2 ounces freshly grated Parmigiano-Reggiano cheese, 3/4 pound fresh mozzarella cheese, torn into rough chunks.

Hi! I do add more meat and cheese as the first time I ran short, but if you follow the directions, you can’t go wrong. I used my broiler for about 3 or 4 minutes on each side, and that worked pretty well. Thanks. I usually substitute some other vegetable such as Cauliflower or Broccoli. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned. This was a winner! I had the same result. I made it last night and my God, my God it was so so good! Thank you so much! How long do you have to microwave the zucchini? Did you still mix the Parmesan and egg into it? Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. I am planning to make the Zucchini Lasagna. Pingback: Healthy Meals to Make For Others - Map Fitness. I’ve done this a couple of times and it works great!!! I am a vegetarian. But the nutrition info doesn’t add up. This was a big hit with my family! Made it before and it was delish! Was this supposed to be turkey, or maybe our grocery store in CA is different? The leftovers taste even better than it does fresh out of the oven, and they freeze and reheat beautifully. we can’t wait to try it.

Both of these things save time. I wonder if the zucchini would be mushy after freezing? My first time to make lasagna and it was awesome with the zoodles! And no — we did NOT miss the pasta at all. Scatter mozzarella evenly over surface and add basil leaves. This is definitely a keeper. Nutrition wise break down versus saying 1/8 of the pan, Divide it into 8 portions and that will equal 1/8 of pan, Made zucchini lasagne the other night. My family is already saying they can't wait until tomorrow for the leftovers. The amount of zucchini slices you need depends on the size of the zucchini. I made this today! I made this for dinner tonight and it was phenomenal!! It even tasted better than when I make my regular lasagna with noodles. I salted the zucchini and let it drain for about 45 minutes, then rinsed off the salt and patted dry then put it between paper towels and microwaved for about 2 minutes to par-cook and draw out some more water. I think I prefer this version to my old noodle version!!! Thank you for sharing this wonderful recipe!!! Hi I’ made this tonight and it was delicious, but I’m curious as to how you’re doing your calorie calculations. I try to time it so that they don't fall apart, so that they can be easily layered into the lasagna. Spread 1 cup of the marinara in a 9×13×2-inch baking dish. Thank you in advance!

Even my husband and 12 year who are not fans of zucchini lasagna loved it! Oh wow this was so delicious and worth the effort!

Will try to make it again and maybe add a few more eggs to my white sauce so it holds up better. I had to slice up one more to have enough to cover,and I had to use more ricotta (actually, I used cottage cheese, because my husband has some sort of aversion to ricotta. You still have to salt the eggplant because it does have just as much water in it. Portabello mushrooms make it very hearty so the meat isn't missed at all. I didn't grill the zucchini beforehand and I slaughtered several innocent zucchinis trying to get nice thin slices.

I am wondering the same thing.

Didn’t change a thing. YUM! The zucchini was fresh picked from the garden, and I sliced it thin with a knife.

Thanks so much! Just made this dish and it's great.

I plugged the ingredients into an app, leaving out the veggies and I’m coming up with closer to 400kcal per serving.

https://www.food.com/recipe/vegetable-lasagna-with-white-sauce-289703

I am probably the biggest skeptic ever when it comes to subbing veggies for other things and the biggest carbaholic you will ever meet. I just want to thank you for this recipe. it took just a few minutes to slice the zucchini, then let sit for 10 with salt to draw out moisture while preparing the meat sauce…. I love all your recipes! I was surprised at how filling a portion was. Add a rating: Comments can take a minute to appear—please be patient!

I imported the recipe into MyFittnessPal. My husband even said he thought it was delicious. The results are worth the extra steps, don’t skip them. Cleaned out the fridge and came up with layers of sauce,(jarred and doctored up), fresh spinach, mushrooms sauteed with fresh thyme, cottage cheese instead of ricotta, and italian chicken sausage.

Taking this to a new mom and don't know if I should freeze and deliver or store in fridge until she is ready to bake it!? This looks delicious. I am so excited to bake this tomorrow. It is one of my favorite ways to use really big garden zucchini.

Made this tonight and it was a hit! My zucchini hating boyfriend ate it and said (while he didn't love it), he'd eat it again.

This was incredible!

My 15 yr old son tried a piece and said it was delicious, and that i should defintely make this again. and used fat-free cottage cheese instead of ricotta. Ideas on how to cook it and dry it out? Continue to cook, whisking frequently, until mixture comes to a boil and thickens. I used the next step down and still had room to spare. This will be made again at my house, and I’m taking leftovers to work this week. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce.

Thanks for the recipe!-Sandy, How do you cut the zucchini so so thin and evenly lengthwise. Thanks for another winner! Everything I've ever cooked/baked has been amazing! Another great recipe! Bland bland bland bland cheese ,bland tomatoes ,bland veggie just a bland dish.but I told my wife it was great lol, Pingback: Zucchini Pork Dumplings – Site Title. I Made this tonight and LOVED LOVED LOVED it! I recently used this recipe with pasta noodles, and it was lacking… This recipe has ruined regular lasagna for me but I couldnt be happier. THANKS Gina for giving us great recipes that still contain LOADS of flavor without all the empty calories/fat etc. I want to make this for a friend who is allergic to gluten.

This is amazing. We 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! I also added mushrooms but might add spinach next time – I was worried that this would make the sauce too liquid, but you could just cook it down for longer. I also used goat cheese because I don’t care for lasagna. I have assembled it and then frozen it before cooking in the oven, and that worked well too. OMG! I’ve made this before w/o breading and it’s DELISH! Just made this for dinner– delicious! Grilling the squash (yellow squash or zucchini) makes all the difference. First salted the zucchini for at least 10 min (probably more) and wiped it dry before placing the slices on a baking sheet fitted with a rack.

Thanks for the recipe. grilled these pieces (as recommended by others) and also doubled the sauce recipe. I broiled my zucchini, which was time consuming on my part. I’ve been making this recipe,for 3 years and love it!

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