Zucchini Lasagna Recipe

I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add oil to the frying pan when cooking ground meat, it makes its own grease and you have to drain it anyway. Other than that this was a very tasty dish and I would make it again.

This dish was quite tasty. I was feeding a crowd so I made the lasagne in a bigger baking dish. I added about 1/2 lbs. of mild Italian sausage to the ground beef. Also, did 15 ounces of ricotta, two eggs and Parmesan for that yummy, creamy layer. And rather than jarred sauce I made my own - olive oil in a heated pan, salt, red pepper flakes, 3-4 cloves garlic (sauté for just a minute) then add a 28 ounce can of crushed tomatoes and simmer. Add the beef/sausage mixture to the sauce and a handful of chopped parsley. Be sure to use a mandolin to slice the zucchini about 3/8” think. Layer it up, bake and enjoy!

The only changes I made were to press 1/8 inch thick zucchini slices between layers of paper towels while I preheated the oven to broil. I then place the slices on the rack of a sheet pan on the middle shelf of the oven. I broiled for four minutes on each side and then pressed once again between layers of paper towels until dry. I believe this assured the zucchini was perfectly cooked and not watery in the final product. I also added some freshly grated Parmesan to my ricotta- egg mixture. It was delicious.

Pretty much doubled the recipe (used four zukes) so I could use my usual 9" x 13" lasagna pan. Also added a tablespoon or so of garlic and some basil and oregano to the sauce, along with a splash of red wine. Carefully used a mandoline to uniformly slice the zukes, which I salted to help release some of their water. The finished dish was absolutely delicious — I think I actually prefer zucchini to lasagna noodles. Definitely will make this again; the only change from what I did this time will be to drain the beef after browning it (and before adding the sauce).

Would make this again. Used a 9 x 13. Followed recipe exact except sliced more zucchini which I salted and let sweat before patting off water. Not greasy or watery.

A mandoline slicer is a must-have for this recipe. If the Zucchini is sliced too thick and is undercooked it ruins the texture for the dish. I sometimes substitute half the ground beef for Italian Sausage (drain the fat) and make a low carb marinara from scratch. This has become a family favorite, I like it better than actual noodles!

A few reviews mentioned the water that comes out of the zucchini. When I read the recipe, I thought two teaspoons of salt was a lot, especially in an 8x8 pan. I'm wondering if one of the tsp. of salt could be used on the zucchini prior to making the dish so that it releases some of the water. I have yet to make this dish, but I wanted to put that out there.

This review is based on the recipe as written. I tried two different slicing methods for the zucchini and settled on the mandolin slicer. This made the noodles a little thicker than I wanted, but they turned out fine. I patted them dry with a paper towel but did not salt them or attempt to cook them prior to use. I did double the recipe so I could feed several people and have leftovers. The overall flavor was excellent. Everyone agreed that the nutmeg has to go. It overpowered the ricotta layer and no one cared for the flavor. This recipe needed to cook much longer than written. I cooked it as written and it wasn't even bubbling. I added 15 minutes covered before it began to bubble. I removed the cover and cooked as written but the cheese didn't brown so I turned the oven to broil to really get the top layer of cheese burnt like we like it. I read several reviews that talked about too much water so I cooked the pans of lasagna on a cookie sheet. I only had a slight amount of "boil over" and it appears that liquid was grease from the cheese. We allowed the lasagna to rest about 15 minutes prior to cutting and it held its shape when served. This will be added to our recipes with a few minor changes.

Love this recipe ! first time I tried it ,did it my own way with all the basic ingredients.. and I added more veggies..not watery at all ... did not use water. And I baked the zucchini first ,and put it on paper towel to soak up the moisture ... it came out fantastic !! It tasted even better .. LOVE IT ????

Loved this! Some changes I made: - use a larger baking pan - Chinese zucchini (Jade melon) cause less moisture in the dish than zucchinis - add 2 cloves of garlic - I used omipork in place of beef to make this vegetarian - Substitute ricotta cheese for soft tofu (a healthier and delicious option) - add thawed chopped spinach to the "ricotta" mixture - used 1 tsp dried oregano, 1 tsp basil, 1 tsp parsley

I generally followed the recipe but my available casserole dish was significantly larger, I had purchased three zucchinis, and the ricotta cheese I had purchased was the 12 oz size. No biggie! I just increased the other ingredients a similar amount, except for the egg. (I did use the largest egg in the carton.) The other change was that since the slicing gizmo we've got will only do 1/16 in. thick, I ended up with approx. 60 very slim slices of zucchini. I got the water out of them by layering them between paper towels, then did all the other prep work on top of them. It worked perfect. No extra liquid in the dish at all. When I put the lasagna together I crisscrossed the zucchini strips in double layers. We ended up with six servings, and will definitely make this again!

It was so easy and as flavorful as you want..I added parsley to my ricotta mixture. I am not able dalter..but I salted the water put of the zucchini, then proceeded to vake it on parchment paper. It was firm and some even a bit toasted on the outside..I was delicious..and as I've stated so simple

Will have to salt the zucchini next time and get a proper peeler. But was able to slice it pretty well manually with a knife. Might cut down a bit on the salt and add a bit of garlic. Also doubled the recipe in a 10 x 14 pan. But honestly, so good as is!!!

Was fairly simple to make. But it was oh so good.

It's really good, the only problem for me is how watering it is

I just made this it is delicious it came out a little watery so I suggest salting the zucchini slices lightly and letting the sit for about half an hour to take mor of the moisture out of them first

Bro, flavor town just called.

OMGEEEEEEEE ok this is wonderful. I have to believe that the people who had trouble with pan size and cooking time doubled the recipe. And/or their ovens are really hot? I dunno. I have a thermometer inside my oven cause it sucks. So then I know it's up to temp for sure. I DID slice the zucchini, lay it out on paper towels, salt it, and then leave it. Came back an hour later and patted it down with paper towels and flipped it and left it another couple hours. Otherwise I followed the recipe exactly, and then at the end i shut off and opened the oven and left it in there for 15 minutes. It firms up nicely. I tasted it before I decided to take a pic and rate. It's amazing!

I generally followed the recipe but my available casserole dish was significantly larger, I had purchased three zucchinis, and the ricotta cheese I had purchased was the 12 oz size. No biggie! I just increased the other ingredients a similar amount, except for the egg. (I did use the largest egg in the carton.) The other change was that since the slicing gizmo we've got will only do 1/16 in. thick, I ended up with approx. 60 very slim slices of zucchini. I got the water out of them by layering them between paper towels, then did all the other prep work on top of them. It worked perfect. No extra liquid in the dish at all. When I put the lasagna together I crisscrossed the zucchini strips in double layers. We ended up with six servings, and will definitely make this again!

This was so easy and turned out excellent! My daughter said she preferred it to lasagna. Delicious flavor and didnt leave is feeling bloated and tired afterwards. A definite keeper!