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No-Noodle Zucchini Lasagna
May 25, 2011

This deserves 5 stars. I'm sure it would be just as wonderful made according to directions. However, I do have to admit I did change mine a bit... Took the advice of another reviewer & baked the zucchini at 350 for 12 minutes with just 1 tsp of salt sprinkled on it. Don't forget the cooking spray or they stick! Instead of making my own sauce, I just used spaghetti sauce. I also used chicken Italian sausage instead of ground beef. Added the spinach, pepper & herbs (basil & oregano) to the ricotta cheese mixture instead of separately. Added a layer of chopped broccoli & cauliflower and some shredded carrot to the whole mix. (I wanted lots of veggies!) Only used one cup total of Mozzarella cheese, half in the middle with all the veggies & cheese and the other half on top. Also only used about 1/2 of a cup of Parmesan for the top. Was not overly watery for me. A big helping point for that I think is drying out the zucchini a bit in the oven and making sure you do allow it to rest for that 15 minutes after baking. The veggies will soak back up some of those juices. Delicious! My oldest son & husband ate 3 pieces each!

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