No-Noodle Zucchini Lasagna Recipe

This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra thick though because once cooked, the veggies give a lot of juice. The best solution is to serve the dish with a good bread to sop up the juice! Great dish for large group, or for reheating during the week in a busy household. It gets better every meal because the flavors continue to meld. Just serve it with a different side each night like green beans, salad. Excellent dish!

This has been my go to recipe for lasagna for the past 6years. If I tell my husband I’m making lasagna, he enthusiastically looks forward to this vs a pasta based one. We have loads of friends kids who are picky eaters and yet ask for seconds of this, even with all the veggies. Tips that make the flavours better and the work less: -DONT “sweat” the zucchini!! Throw a handful or two of white rice or red lentils into the bottom of the pan. They’ll absorb the excess moisture and it saves a TON of time. -Use a mandolin to get perfectly even and super easy zucchini slices -use Italian sausage (pork or turkey) instead of ground beef -sauté the mushrooms to get out the extra moisture -thaw the spinach and squeeze out the extra liquid. I can’t count how many times I’ve given out this recipe, with these amendments. It’s a go to in our household.

2 steps are missing from the recipe above: One: wrap spinach in paper towels and squeeze out excess water and Two: sautee the mushrooms in a couple of tablespoons of butter until browned (seriously, the mushrooms in the video are OBVIOUSLY sauteed)...I made this vegetarian with "Impossible" meatless and it was fantastic...though it took 2 hours prep...not 30 minutes

It was really good! Definitely doesn’t taste like “too much veggies,” and the zucchini mimics pasta really well. I added less spinach and mushrooms, added more seasonings (black pepper, garlic salt, Italian seasoning), used dried parsley and oregano instead of fresh, removed the foil about 15 minutes earlier (to help remove more water), and I paired the dish with homemade garlic knots. If you make this, use a peeler for the zucchini slices (using a knife was very tedious). However, the dish took a pretty long time to make, and I’m not sure if I’d make it again unless it’s for a big party.

Great recipe, I did modify it a little bit. For starters seeing that it was so much prep, I went ahead and doubled it and have placed a 2nd one in my freezer. I also increased the amount of ground beef. It called for 1 pound per recipe and I upped it to 1.5 pounds per recipe. Also, the quantity of zucchini used was way off for me. I sliced mine quite thin and used 9 zucchini between both recipes so 4.5 zucchini’s per recipe (they said to only use 2 per recipe but that wouldn’t work). I precooked my mushrooms and drained the liquid as someone else recommended to reduce the excess amount of liquid. I also used red pepper instead of green to give it a more Italian and less chili taste and finally, I added 1 clove of crushed garlic to each recipe.

Delicious. I used Italian sausage rather than ground beef and it was perfect. I baked the zucchini first to eliminate water. Used jarred sauce with mushrooms rather than fresh mushrooms. Skipped the water and added FRESH spinach to the ricotta to reduce moisture. Perfect .

This turned out amazing. I followed some other reviewers suggestions and sprinkled the zucchini slices with salt and then bakes for 12min at 350 degrees. Wasn't watery at all. I didn't add water to my sauce and used dairy free cheese and made a dairy free ricotta.

Fabulous recipe!! Some changes I made: Cooked lasagne in large cast iron pan. Used round cut (on mandolin) instead of long cut for zucchini. Used 4 lg—> medium zucchini. Put all zucchini slices on clean kitchen towels, salted and let sweat for 20 mins then flipped and repeated on opposite side. Layering the same as making regular lasagne. Cooked covered, spraying inside of alum foil with cooking spray so fresh mozz slices on top didn’t stick. Total baking time 45 mins, not 30. Used baster to extract all liquid after 20 mins. Returned to oven for final 25 mins. Removed from oven, used baster again to remove excess liquid.Then placed lasagne under broiler uncovered for 5 mins to bubble/brown fresh mozz topping. Let sit, uncovered for 30 mins. Cuts well, serves well, tastes fabulous!!!

It's better if you saute the zucchini noodle slices first in a little olive oil, garlic and salt. I usually have two fry pans going. Put them aside when just soft with a little browning and they are much more delicious and the lasagna also does not get as watery.

This was really good! I was pleasantly surprised. I tried to follow as much of the recipe as I could but didn't have all the ingredients, so I was forced to improvise. I was afraid it would turn out all soupy like other reviewers mentioned, mine was perfect. Here are my notes...I used a mandolin for slicing the zucchini, used the 'thick' slicer by mistake but it worked out better, thinner would have made it overcooked/too mushy. I only used a sm can of tomato paste, fresh tomato and a 1/2cup of water for the sauce.(didn't have tomato sauce) Added 1tsp or so of chicken bouillon powder for added flavor. Opted out the peppers (didn't have any), Used fresh spinach and mushrooms. Also didn't have mozzarella cheese, had to use cheddar. Oh, I used paper towel to absorb excess water from the zucchinis before layering. I believe that helped a lot. Anyway, even though I didn't have all the ingredients, it was still delicious! My boyfriend who is not a fan of vegetables, gobbled it up. So that's a win!

I thought this recipe was delish and my husband and Ernie & Mary Beth thought so too. What I did was shred the zucchini and squeeze out the water with my hands. Then I used canned spinach and squeezed out water with my hands. There was just the right amount of liquid in the lasagna. We all thought it was a keeper and I'll be making it again. Ernie wanted the recipe. I would highly recommend this dish.

Great recipe! Tasted great! Pre-baked the zucchini, pre-sautéed the mushrooms, and pre-microwaved the spinach and drained/blotted excess water all to avoid a soggy dish. Definitely worked it came out the perfect texture not too dry and not soggy; but it was a lot of extra time and work to put together. Family gave an overall 7/10 rating.

Great recipe. Pre-baked the zucchini, pre-sautéed the mushrooms, and pre-microwaved the spinach and drained/blotted excess water all to avoid a soggy dish. Definitely worked it came out the perfect texture not too dry and not soggy; but it was a lot of extra time and work to put together. Family gave an overall 7/10 rating.

Made no changes

Added a little more red wine, ricotta and cheese. Delicious!

I had a lot of large zucchinis from my garden to use. I salted and drained the zucchini for a few hours in colliders using weights to squeeze out the extra water, and patted them dry before using them in the dish. I added some dried basil, Italian seasoning, garlic powder and onion powder to the ricotta cheese mix, drained the spinach very well, and doubled the amount of mozzarella cheese. I'm not a huge fan of mushrooms, so I halved the amount and chopped them into small pieces. I was scared that the dish would be too salty (d/t salting the zucchini, and the canned sauce), so I didn't use the parmesan cheese. My husband and I LOVED it! I wound up doubling this recipe (like I said, I had a lot of zucchini from the garden) making two 8x8 pans and one 9x13 pan of zucchini lasagna, so I froze one of 8x8s and the 9x13 portion. When I make this next time, I would probably make more of the ricotta cheese mixture, and maybe a little more sauce mixture. DELICIOUS! Thank you for sharing this recipe Jill!

Delicious recipe. What is the serving size in grams?

I added egg plant and changed the green pepper to red.

I wasn’t sure at first, but this turned out amazing. Full of flavor, easy to make, and everyone loved it. It’s going into my permanent recipe collection for sure.

Excellent lasagna & everyone is right...you don't miss the noodles!