Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.
This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!Read More
Though I did enjoy the recipe, I cannot get over how so many people said they "couldn't tell it wasn't real lasagna noodles...".....I definately could, but like I said, it was enjoyable. MY only issue was it came out VERY VERY watery and also the Zucc's were not tender. Next time, I will try to slice them thinner (which should be fun - lol) and also maybe press them a bit in the attempt to get some of the water out. Besides those two issues, though, it was flavorful and I am going to try to make it again.Read More
This was great. Didn't miss the noodles. It was just a bit runny so next time i would salt the zucchini and let it sit in a colander for 30 minutes. That should draw out some of the liquid. I also used more tomato sauce than was called for and more mozz. cheese. I'm going to try it with eggplant next time!
Super yum! True, you can tell there's no noodles, but we ate it with some toast and that satisfied the starch craving. I made some adjustments to (a) reduce the fat, (b) work with what I had on hand, (c) reduce the liquid, and (d) fit it in an 8x8-inch pan (I only cook for 2). It turned out great! So delicious that I had it for leftovers the next day, and I do not like leftovers. My adjustments: 1. Salted the zucchini and placed it in a colander at the very beginning, and also carefully drained excess liquid from the dish right after removing it from the oven. 2. Ingredients adjustment: 3 med zucchini, 1/2 lb lean ground turkey, 1/2 med onion, 1/2 red bell pepper, 1/4 cup pre-packaged shredded carrots, 1/2 jar spaghetti sauce, 2/3 cup low-fat ricotta (in place of cottage cheese), 1 egg white. I kept the amounts for the garlic, spices, and other cheeses the same, but used part-skim moz.
Wonderful recipe! To lower the fat, I used low-fat mozzarella and 2% cottage cheese. In response to other reviews commenting on the dish being too watery, I took all possible precautions. I drained the tomato sauce, drained the cottage cheese, and "sweated" the zucchini. Here's how: Place cut slices in colander and sprinkle VERY generously with salt. Let sit for 30-45 minutes, while chopping veggies, grating cheese, and cooking tomato mixture. Rinse zucchini thoroughly and absorb any water with paper towel. After all this, I only had about 1/4 cup liquid in the entire dish. I simply tilted the dish and let it drain out. Everything stayed together wonderfully and tasted fantastic!
I have been making zucchini lasagna for years and I found if you put your sliced zucchini under the broiler for a few minutes to draw out the water that works better then the sweat method by using the salt.
This is my absolutely FAVORITE recipe that I saved to my recipe box. I try to watch what I eat, and this recipe provides a strong, rich taste of a "unhealthy dish" without all of the added carbs and fat. Two things I do when I make this recipe - replace the ground beef with ground turkey meat, use tons of fresh basil instead of dried ground basil. The basil leaves end up leaving an incredible flavor, and are very tasty.
Excellent! I did make a few changes though to fit my tastes. I used red pepper instead of green (less acidic). I doubled the cheese amounts, used trader joe's 3-cheese spaghetti sauce, and I used ricotta instead of cottage cheese. Otherwise I made it to a tee, and it turned out WONDERFULLY. I will be making this again and again.
Very good & we did not miss the noodles! Tried this as a low carb dish and will put this in my make it often file. I made the sauce sans meat, and used a large can of diced tomatoes and a can of tomato paste, plus a can of beef broth. Also used more veggies including some chopped mushrooms, lots of fresh garlic and celery. Also used some red pepper flake and a lot of fresh basil at the end. I let this garden sauce simmer until it was fairly thick and our casserole was not watery at all. Put the parmesan right in with the non-fat cottage cheese as well as some garlic powder. I will try putting some ground beef and maybe some turkey sausage next time. Thanks for submitting this!
This recipe is wonderful. A life saver for me as I have to follow a low carb diet. I'll probably make this or a similar version once a week!! Thanks!!
This was a very delicious meal. It was easy to make and had that lasagna feel to it. Next time I make it, and I will make it again very soon, I am going to try dry cottage cheese instead of regular and let it sit a hair longer since it was a bit 'sloppy'. I also used fresh mozza and a red pepper for personal preference. I would also double the ingredients since I didn't get enough leftovers! Nonetheless it was delicious.
awesome recipe to use up my garden veggies! thank you for this creative recipe! i tried to "sweat" the zukes like someone recommended, but it must not have worked well - my dish came out watery like the others. it wasn't a bid deal, though - i just spooned out the water when i got it out of the oven. honestly, my husband didn't know there weren't noodles! we added salad and toast and a glass of red wine for a delicious dinner. if anyone is wondering - this is 4 weight watchers points per serving!!!
This was quite tasty, but as other reviewers have mentioned, it is very watery. I salted the zucchini beforehand, and I still had about a cup of liquid at the bottom of the pan. Next time I think I will salt the zucchini for a longer period of time and grill them slightly before assembling the lasagna. I also might use a combination of zucchini and eggplant, since eggplant isn't nearly as watery.
Very tasty. We really didn't notice the noodles were missing. The only reason I didn't give this a 5 star was it is very watery and while cooking I had to keep draining off the water. Next time I make this I will try par cooking the zuccini first.
Pretty darn good! I didn't have a problem with it being too watery. I used full fat ricotta cheese and added a good amount of fresh garlic. My daughter loved it, and it was an awesome option for me since I can't eat wheat. I haven't had lasagna in a very long time! So glad I tried this recipe!!
My family and I loved it! You can tell they are not noodles of coarse. I used yellow squash and followed the recipe and it came out great! A simple way to get in those extra veggies.
I love this dish - you don't miss the noodles - and the cottage cheese tasted great - i was very surprised - this is a great way to get the family to eat more veggies
Followed the recipe exactly, except changed cottage cheese for ricotta. This didn't even turn out too watery for us (I used a totally huge zuchinni, rather than 5 little ones!) Will definately make this again. YUM!
Though I did enjoy the recipe, I cannot get over how so many people said they "couldn't tell it wasn't real lasagna noodles...".....I definately could, but like I said, it was enjoyable. MY only issue was it came out VERY VERY watery and also the Zucc's were not tender. Next time, I will try to slice them thinner (which should be fun - lol) and also maybe press them a bit in the attempt to get some of the water out. Besides those two issues, though, it was flavorful and I am going to try to make it again.
My husband and I started making this recipe last summer when I had an abundance of squash to use up. Now it's a stable in our home. I change the veggies based on my mood. Everyone who tries it loves it and asks for the recipe.
I adore this recipe. Sometimes I add hot pepper sauce to spice it up, but otehrwise no changes. I've never had trouble with it being juicy as long as I cook it long enough and let it sit for a few minutes before cutting it.
I loved this recipe! I used chicken instead of beef, and it was delicious! My kids weren't excited about the zucchini, but... they're kids. It was great!
We love this! I marinated my zucchini in olive oil, minced garlic, and lemon, then sauteed it to reduce the liquid during baking. I have also grilled strips of zucchini on my Foreman grill the same way.
This was amazing! I followed the recipe exactly as written and don't have a simple complaint! My family can't wait for me to make it again! I don't think we'll even make a lasagna with noodles again!
Excellent. I used ground turkey and 1% cottage cheese, skim mozzarella to cut down on the calories. Best lasagna I've ever had.
This was delicious! A little time consuming because of all the chopping etc, but it is worth it. I have to agree, I didn't miss the pasta, but not because it tasted like there was pasta in it---it didn't---but because all the other flavors of lasagna are in it. This is very healthy, too. I put this in a 8x12 pan and it fit perfectly. I made it exactly as written. Make sure and cut the zucchini no wider than 1/4" because some of mine were a little wider than that and they were on the verge of being not done. Try it, you'll like it!
Absolutely wonderful! the only thing I changed was I substituted ricotta cheese for the cottage cheese since I prefer the texture. This is definitely a keeper!
My husband and I really liked this, but our 12 year old daughter just thought it was okay. "4" would be our average rating. We liked the extra flavor of the zucchini and my husband and I didn't really miss the noodles. We did "sweat" the zucchini and we still had to pour off some liquid, but it was no big deal. I added a little bit of extra cheese, but I did use low-fat cottage cheese, extra-lean grass-fed ground beef, and egg substitute. We'll be making this again. Thanks Patricia Mary.
Hi! This is a good way to fix lasagna. I followed suggestions of other cooks mostly because I wanted to use what I had on hand, and need to cut back on fats. My alterations were 1) cut recipe in half to fit in 8x8 pan. 2) used one fresh turkey breast that I ground in Kitchen Aid meat grinder. 3) sprinkled zuchhini slices with kosher salt, both sides, sandwhiched between two clean white towels and weighted down with cutting board and cast iron dutch oven while preparing other ingredients. Rinsed and dried well before using. 4) used low fat cheeses, and chose ricotta instead of cottage cheese. These changes worked very well, but even they needed some tweeking. Am making again this week but this time will add lots more italian spices, fresh would be much nicer!! Using 3 zucchs was perfect for the 8x8 pan, the slices overlapped a little, and made for a nice base. I wonder if roasting in a low temp oven would be better option (placed on towels to absorb the liquid). I might try that too. Oh, and definitely add just a little sprinkle of red pepper flakes, just a few. :) Hope ya make this... enjoy!!
Loved this new way to use up my bounty of zucchini and yellow squash from the garden. Even husband who "hates" lasagna loved this recipe. After reading other's comments about the problem of it being too watery and the squash still undercooked, I sweated the squash with salt and pepper for 30 minutes, then put it in the microwave for a few minutes to partially cook it before assembling the casserole. I also used some spaghetti sauce instead of plain tomato sauce and simmered it a while to thicken it. After baking for the 45 minutes it still looked a little "raw" so I upped the temperature to about 400 for the last 10 minutes to brown the cheese on the top. Let it sit for at least 15 minutes before cutting and serving so any liquid is reabsorbed by the squash. It is a great low carb, low calorie complete dinner in one dish.
YUMMY! I had all of the produce in my fridge, some had been there almost too long. This was a great supper on a rainy summer evening! Thanks!
This was delicious. I followed other reviewers' advice & cut up the zucchini, salted it heavily and let it set in a colander for half an hour. Then I rinsed it and cooked it in a skillet (no seasonings or pam - just the zucchini) before layering it in the casserole dish. While the zucchini was soaking in salt, and the turkey was cooking, I cooked the veggies (onion, carrot, red pepper) in a separate pan for maybe 5-7 minutes (same seasonings & a touch of butter). Then I poured those into the turkey, and rinsed and cooked the zucchini in that same skillet. Note: I used red bell pepper (personal preference) instead of green. The very only other change I made was that I added several ounces of "Garden Vegetable" cream cheese into the cottage cheese mixture (1/2 a small tab). My husband raved, and I LOVED it!!!!! Thank you so much for sharing! I'll make this over & over!
this recipe was great! i used skim ricotta in place of cottage cheese and mixed in some garlic & instead of two layers of zucchini, i compromised with my husband and added a middle layer of whole wheat lasagna noodles which soaked up the excess liquid. a little extra garlic flavor and this one is a keeper!
Thought this was delicious. Very light and healthy tasting. It was a bit watery, so do sweat your zucchini before you assemble. I always add more garlic and add brown sugar to EVERYTHING, so for simplicity sake, add those to your meat sauce.
This is one of my favorite recipes. It wasn't hard to make. We added more cheese. It is a great way to use all of that zucchini. Everyone needs to try this recipe.
I really love this recipe with a few changes. To simplify things, I use a jar of pre-made spaghetti sauce instead of the tomato sauce and spices, and ricotta cheese instead of cottage cheese with egg. Also, I use one or two very large zucchini/squash and slice them with my cheese slicer to get them nice and thin and even. That seems to help it not be as watery. When I don't have Parmesan, I sprinkle some garlic salt on the top layer of mozzarella to give it a little extra kick.
Substituted ground turkey, omitted green pepper, added extra cheese. I thought this was excellent. The mixtures were thin when spread into a 9x13 dish, but it worked out. I will definitely be making this again.
well, my VERY skeptical bf had 3 helpings and called it "comfort food". So I'd say it rated a 5 star LOL He was NOT looking forward to dinner when I told him what I was making....he changed his tune pretty quick tho. I did make a few changes tho. I used chicken breast, cut it into bite size pieces and browned. No green pepper as I didnt have any, but used mushrooms instead. Used ricotta instead of cottage (I didnt have the latter). And I took the advice of other posters and sweated the zucchini first. Next time tho, I will rinse better, as I found it very salty. I hope this freezes well, as I made a huge pan!
Great! Loved it. Added extra cheese but other than that followed the directions to a T.
Try this dish - you won't be disappointed! We tried this as an alternative to traditional lasagna and I honestly didn't think that it would be as good as that favorite dish at our house. However, I was very pleasantly surprised as was everyone else that night. Since then we've made it a couple of more times and each time are very impressed with how well it turns out. This is a great way to use up some of that prolific summer staple.
I liked it a lot. Instead of cottage cheese, I made a roux (of 1.5 tbsp butter, 1.5 tbsp flour, 1 cup milk). I also served it with penne in red sauce on the side, because I like my carbs.
This was delicious! I made very few changes. I used sweet Italian sausage instead of ground beef and Italian seasoning instead of oregano. I gave it 4 stars instead of 5 because despite draining the zucchini of excess liquid for over an hour and patting with paper towels, I still had an extreme amount of liquid at the end. I used a turkey baster to pull out the liquid and then gave it more time in the oven and gave it additional rest time.
great recipe! Of course it's different from lasagna, but a wonder ful dish on its own. Definitely "sweat" the zucchini (salt it and let it drain, then pat with paper towels). Only change I made was to use ricotta cheese instead of cottage cheese, and fresh basil and oregano ( which I grow in my garden).
Since it was dietetic, I of course added ricotta cheese - about a pound - so it would be incredibly fattening and it was really good.
This was great....just made my regular meat sauce using no salt added tomato sauce and diced tomatoes, Italian seasoning mix, onion powder and dried oregano to lean ground beef. I put this in the slow cooker for 3 hours on high. I used 1 large zucchini, no salt added cottage cheese, and assembled and baked as directed. It was not watery at all. It is a good recipe for those of us who can't eat wheat.
This is the best! I recommend this recipe. Not only is it healthy it is very tasty. NOT ONLY FOR THE SUMMER :)
Family-approved! The 2 guys at the table said it was good even without the pasta. Husband & I are watching carbs, so I thought I'd give it a try and it had wonderful flavors. I did add salt to the meat and cheese mixtures to bump up the flavors. Based on other reviews, I salted the zucchini and drained it before baking and used ricotta instead of cottage cheese. The salt & drain treatment plus letting the casserole sit for 15 minutes after baking made a lasagne that wasn't "soupy" and I was able to use a spatula to cut squares. The squares stayed firm for leftovers the following day.
I "sweatted" the zucchini as many poeple have suggested here, and I would HIGHLY recommend doing that to cut down on the water. The dish was still super watery for me, but it tasted great. My husband was very skeptical of this dish at first but ended up eating more than I did because he liked it so much. I gave this recipe four stars because, while it was delicious, this recipe takes a LONG time to properly prepare and cook, and doesn't yield more than four plates.
i did enjoy this recipe, but it does have its flaws. yes, it does turn out watery b/c of the veggies. i did try what one of the reviews had said about salting the zucchini to draw out the water. it worked, some, but ended up being a little too salty for me, even after rinsing and patting them dry. i really like the whole veggie idea rather than the pasta though. will probably try w/ eggplant next time.
Excellent! Everyone loved it!! Cooked it 1 hour to be sure zucchini was tender and turned out super. Will add mushrooms next time, too.
Love this recipe! My husband and I are eating organic and I just bought all the same ingredients except organic. It is a little watery but we love it and I make it at least once a week. I like it because it's not nearly as heavy as regular lasagna and is very healthy. I can pack in so many vegetables in this one recipe. I ate this at school one day and several of my co-workers wanted the recipe. They made it and loved it too! I love spreading the wealth. ENJOY!
This was very good. Even my husband, who says he hates squash, liked it. As others suggested, I salted, rinsed, then patted dry the zucchini. It wasn't too watery as a result. I also used prepared pasta sauce and simmered until very thick. I would have given 5 stars, but it was very time consuming when I added the extra steps of prepping the zucchini. If I make this again, I would prep the zucchini in advance and allow to drain before beginning the sauce.
THis was very tasty. Both my hungry guys liked it. I got a little creative and used no bake lasagna noodles as the one layer on the bottom, but it wasn't needed.
Substituted Morningstar Griller Crumbles for the hamburger which made a delicious vegetarian casserole. I served to both meat-eaters and vegetarians, and all loved it! I will definitely make it again!!
This is delicious! It was my first time preparing zuchini at home. I added salt to the zuchini and was amazed how much water comes out of it. Dried them with a paper towel as well and still had some liquid in the baking dish after I baked it. This dish was full of flavor and my son and husband really liked it as well. It’s a keeper!
We loved this recipe! I used ground turkey and omitted the carrots. Used 1/2 c tomato paste and a can of petite diced tomatoes instead of tomato sauce. Went heavy on the spices. It was a little watery, but I hadn't drained the tomatoes and the zucchini was very fresh. I will make it for the freezer as the zucchini keeps coming!
Notes - only used 1 8 oz can of no salt added tomato sauce.
Loved this! Prep definitely took longer than 15 mins but I didn’t rush it. I also “salted” the zucchini. Worked very well. I also used a jar of prepared pasta sauce instead of tomato sauce. Then followed the recipe. Beyond delicious! Looking forward to the left overs tonight.
Somehow I ended up with too much liquid and was a little skimmpy on meat mixture; I would likely use a little more meat and sauce- I did break it into two containers so that could also be the issue
This was just okay....too much cheese for me. If I made it again, I would up the veggie content--more zucchini for sure.
Haven't made it yet, but would definitely use ricotta cheese in place of cottage cheese. Based on the ingreditent list, even without having made it, 4 stars with no problem.
This was better than traditional lazagna! my whole family raved about it! My vegetarian even loved it. I prepered it in a way that she was able to find a section with no burger. Next time I would probably prepare the zucchini ahead of time to allow it to dry out a bit because the final product was quite watery. Any other suggestions on how to avoid that?
I made two of these for a large group. I made them as the recipe is listed After a taste test, I doubled the spices. I paired it with a large garden salad and garlic bread. It was well received by everyone in attendance.
The taste was really good. I omitted the oregano and sautéed the onion, pepper, carrots and garlic first. The zucchini released a lot of water during baking. I used a slotted spoon to move to another pan when done and added more sauce when served. Next time I will grill the zucchini first then put together the recipe. It's really delicious. Especially the next day.
Delicious! I used fresh basil instead of dry, and I added a bay leaf while simmering the sauce. True it comes out a bit watery, but the flavor is amazing! I used the side blade of my cheese grater to slice the zucchini thinly and evenly. It cooked through just fine. I truly think this dish would taste better the next day but we didn't have any leftovers. Since it's so light, my husband, boys and I all had two servings. If any family member wants or misses the pasta, you could always cook some and put the watery part of the lasagna over it as a sauce.
This was SO delicious! I loved the squash, you couldn't even taste the carrots in the sauce. The aroma when it was cooking was delightful. I will definitely make this over and over. Thank you!
I had to post hoping to save someone from making the same mistake I did. Since a lot of reviewers mentioned it could be a little soupy and how to dry the zucchini ect i decided to try the advice of someone who suggested instant rice on the bottom to absorb extra moisture. I didnt have instant so I used about 1/4 C brown rice. I figured it was going to cook an hour so plenty of time to cook the rice. BIG mistake. It came out with chewy semi crunchie bits. I did omit spinach, pepper and mushrooms so I probably had less moisture than most. The flavor was good and if the rice was fully cooked and soft I doubt you would know it was there at all. I used a spiralizer so the zucchini was super thin but it was still a little "crisp-crunchie". I will try again but next time blanch the zuc first for 3 minutes and drain well to soften and remove some moisture content. will omit rice also. It wasn't that much more moist than regular lasagne and the rice seemed to have absorbed very little. But as mentioned, I did omit other high water content veggies.
This was so VERY delicious!!! The only change I made was to add a bit of dried red chili flakes.
This was excellent! I wasn't sure at first if it would be that great, but it exceeded all of my expectations. The only change I made was adding a little more cottage cheese than recommended.
Using zucchini is a great way to increase nutritional value and decrease calories! Followed recipe, but used ground turkey, orange pepper, and added mushrooms since I had those at home. Also used spaghetti sauce like another cook did, and the results were wonderful. Thanks for sharing!
Excellent flavor. Both my husband and very picky teenager loved the aroma and couldn't wait to taste it. The only adjustment I would make is to slice the zucchini thinner, other than that it was a great summer meal.
My picky husband didn't complain to much with this recipe and the kids loved it!!!! I forgot the cheese in between so added it on top for the last 10 minutes. It still came out great! I did salt, set, and pat my zucchini before using them. Next time I will add red pepper, but all in all a great recipe.
This recipe was DELICIOUS! Xxxooo. After eating it I feel satisfied and like I just ate something healthy as well. I happened upon this recipe by doing a google search for "summer lasagna." Boy, did I luck out! I followed the recipe but with few adjustments (some intended, some not lol). In an effort to end up with a dish with less moisture I salted the zucchini strips and left them in a colander for 30 mins. As far as the veggies I diced the green pepper and onion but grated the carrots. I TOTALLY FORGOT the tomato sauce lol! However the dish was delicious even without the sauce (it took me a few minutes to realize that I had forgotten the sauce). I noticed moisture upon removing the dish from the oven but after I let it sit for 10 mins. the moisture had been absorbed. Also it probably did not have much based on the tomato sauce omission. I ended up having two helpings and on the second I added some sriracha sauce and it gave it a little bit of the tomato flavor as well as a zing. Great recipe. Thank you for sharing Patricia Mary.
Absolutely delicious! I was so worried this would come out watery and fall apart on the plate. I was pleasantly surprised. Each piece was firm while the zucchini was tender and yummy. The sauce was super good and best of all, so easy to make! This is my favorite new recipe.
I'm a lazy cook. That being said, I made this recipe in a big pan on the stove. I browned the ground beef and onion in a big pan. Instead of layering it into a lasagna, I cut the zucchini in chunks and left out the egg. I also used 2 large cans of Hunts spaghetti sauce instead of all the spices and veggies. I cooked it all over the stove and let it simmer until the zucchini was done. I served it in a bowl with some bread. My husband loved it! I also made it with acorn squash and it was great. Sorry I mutilated the recipe but like I said I'm lazy! The recipe was solid and I am grateful for the inspiration.
I made this for my family without telling them about the zucchini, because they never even would have tried it. Instead of tomato sauce I did use spaghetti sauce, other than that made exactly as stated. I thought it was good, but I really did miss the noodles, was soupy without the noodles to absorb the sauce, but really a great way to use up the extra zucchini from the garden. I would consider making again.
Love this! But be sure to sweat the zucchini - i leave mine out all day to dry out more. I use fresh mozzarella and fresh basil. I also add a layer of alfredo sauce.
I read through the other reviews before tackling this recipe and noticed several people mention the zucchini needs to be dried. Though the other tips sounded practical, I went to my same method I once used to dry out a submerged iPhone. I took a large mixing bowl and put a layer of rice on the bottom, and layered the zucchini strips and made sure that all strips were covered in rice. (This is practical if you have an excess of rice like I do) it did its job by drawing out the water from the zucchini which gave me an end result of a perfect lasagna. I used both red and green peppers diced and added onion. I also went to minced garlic and layered pepperoni between the meat and next layer of zucchini. Overall this came out amazing and I will definitely use this recipe in the future. It is a lovely alternative to traditional lasagna.
Very good taste. My kids loved it. Next time I would double the cottage cheese for two layers, and put the mozzarella just on top.
Easy recipe and tasty dish.
I used Ricotta instead of cottage cheese, I used mozzarella, and asiago too
I liked it but I don't think I'll try this recipe again. I read other reviews and also salted the zucchini but it still came out a little runny. The sauce was good wouldn't change a thing to it -"and the dish was okay as left overs.
Was very easy to make and very good. I will use the sauce in other recipes
I used 2 lbs hamburger, and 1 1/2 times the tomato sauce. It was pretty runny, but I thought it was delicious!
Delicious! I used a little more cheese, ok a lot (I love it cheesy!) and I didn't have any cottage cheese or ricotta...so I used sour cream. And it turned out great! Will definately make again!
This was so delicious. The only problem I have is trying to figure out why it had so much liquid in it after it baked!
Love this easy recipe. I didn't slice lengthwise just sliced and I used a bit more cheese. Its delicious!
I love this recipe! This is about the only way I can get my family to eat zucchini, lol...You can use your leftover spaghetti to make a layered lasagna.
Mix if turkey and extra lean ground beef. Low to non fat cheeses. Was good.
I added a layer of tomato that made it a little runny, but it tasted great
Very good lasagna substitute especially if you're trying to eliminate wheat and simple carbs. My five kids devoured it. I took one star off for the wateriness. I will make this again.
Used fake vegetarian meat and ricotta cheese instead of cottage cheese.
This recipe is delicious and is a family favorite!
Quite good. Changed up a few things: salted the zucchini as suggested by others; added black olives to the meat mixture (ground turkey), added fresh mushrooms to the cheese mixture, didn't bother with second cheese layer. A bit runny, yes, but good nonetheless.
Great alternative to traditional lasagna! Will keep this in rotation.
Delicious! I followed the recipe and found it to be very tasty. I will try to cook the zucchini under the broiler next time, as suggested by one of the other reviewers.
I would so make this again.
It was really good. I would definitely make it again.