This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!

Recipe Summary

prep:
30 mins
cook:
1 hr 45 mins
additional:
10 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

  • Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.

  • Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.

  • Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

Nutrition Facts

386 calories; protein 28.9g; carbohydrates 23.4g; fat 20.5g; cholesterol 111.8mg; sodium 1711.5mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2013
Excellent: but unless you're using abnormally large zucchini I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/02/2013
To be honest this recipe is very delicious but extremely time consuming! Also unless you have found extremely large zucchini to use you will need WAY more then three!! I would also recommend using a mandolin to cut the zucchini so you will get even pieces. I used a peering knife as suggested and it was tedious and frustrating. I am not sure in what world would it take 30 mins prep time since it is all home made and you have to chop and cut everything including the spices. The sauce alone takes 30 mins of cooking time. Once was all said and done it was very good. If I were to ever make it again I would make those changes. Read More
(2)
69 Ratings
  • 5 star values: 57
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/29/2013
Excellent: but unless you're using abnormally large zucchini I'd recommend getting 4. I also followed the recommendation of another reviewer from another recipe and salted and baked the zucchini slices for a little over 10 minutes in the oven at 350 degrees. I compensated by reducing the salt in the cheese mixture but perhaps I didn't need to. I substituted frozen spinach for the parsley in the cheese and egg mixure. Turned out great. I was afraid of it drying out so I added some pasta sauce on the very top before baking -- about 1-2 cups to get a nice coating. Read More
(26)
Rating: 5 stars
11/11/2012
This is so delicious! I actually used eggplant instead of the zucchini! It turned out amazing. Read More
(19)
Rating: 5 stars
02/17/2014
I made this in a 10X15 glass casserole dish, I never seem to have enough room in a 9X13 for lasagnas. I used a Julienne vegetable slicer to slice my zucchinis, so they were quite thin, and I didn't do any of that pre-cooking or salting them. 4 medium zucchinis made three nice layers with no problems, and I kept the seed slices in there also. I had some homemade marinara sauce, about three cups, so I used that with the diced tomatoes, and only a small can of paste, since I had a larger casserole dish. The instructions for layering are well written, so many lasagnas are confusing when it comes to the layers. Someone complained about the prep, but I did all that in the time the meat and sauce was simmering, a really good lasagna is worth the extra time it takes to prep. We really loved it and you don't miss the noodles at all...will make this one again. Read More
(16)
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Rating: 5 stars
09/22/2013
I made this exactly like the recipe called for the first time. It was great! The second time, left out the sugar and red pepper flakes and I added fresh spinach. It was even better. The third time, I added fresh spinach and sour cream (16 oz divided in 1/2)with 1/2 on top of each layer of spinach and spread over spinach. The layers went like this: zucchini, ricotta, mozzarella, meat sauce, spinach, sour cream. Repeat. Let me say that the dear husband and the cute little munchkins wanted more and there was none--I mean none-left for the week--which is what I was hoping for lunch leftovers. I am thinking a repeat for next week! Yum!!!!!!!!!!!!! Read More
(11)
Rating: 5 stars
08/15/2013
This was awesome! Make sure to salt the zuchinni slices to get as much liquid out as possible before building the dish! Delicious! I've already shared the recipe with several people. Read More
(8)
Rating: 5 stars
03/09/2014
My family loves it!! Better than the regular lasagna noodle. I'll be doing this recipe again and again. Read More
(5)
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Rating: 5 stars
08/08/2014
This is the best lasagne I've ever had. Made exactly to the recipe. Everyone loved it including my non-veggie eating teenaged boy. Will make a few to vac seal and freeze for winter! Read More
(4)
Rating: 5 stars
08/16/2014
If you have the time and patience it is well worth It took my wife and I 45min prep time 90min bake time 15min cool down it is so good we well be doing it again. Read More
(2)
Rating: 4 stars
08/19/2014
I substituted ground turkey for the beef and half of the zucchini for eggplant and decreased the amount of salt a bit. Still was a little salty but loved the flavor of the meat sauce. Good recipe and will definitely make it again. Read More
(2)
Rating: 3 stars
10/02/2013
To be honest this recipe is very delicious but extremely time consuming! Also unless you have found extremely large zucchini to use you will need WAY more then three!! I would also recommend using a mandolin to cut the zucchini so you will get even pieces. I used a peering knife as suggested and it was tedious and frustrating. I am not sure in what world would it take 30 mins prep time since it is all home made and you have to chop and cut everything including the spices. The sauce alone takes 30 mins of cooking time. Once was all said and done it was very good. If I were to ever make it again I would make those changes. Read More
(2)
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