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Zucchini Lasagna

Serves 8

Ingredients

1 lb 93% lean beef 3 cloves garlic
1/2 onion 1 tsp olive oil
salt and pepper 28 oz can crushed tomatoes
2 tbsp chopped fresh basil 3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta 16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano 1 large egg
skinnytaste
skinnytaste • 1 year ago

Zucchini Lasagna - By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables. #weightwatchers

  • Jessie Roesch
    Jessie Roesch • 1 year ago

    @Melissa Roesch

  • Sara
    Sara • 1 year ago

    I use layers of eggplant, zucchini, spinach and mushrooms

  • April Sanchez
    April Sanchez • 1 year ago

    Thanks Sara! It looks so yummilicious!:

  • Nicole Beck Kouyate
    Nicole Beck Kouyate • 1 year ago

    Sounds good Sara!!

  • Marcia Oberg
    Marcia Oberg • 1 year ago

    By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables, and you won't miss the pasta! This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter. The first time I made this, I didn't grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I'll try it with turkey sausage in place of the ground beef, I bet it will be spectacular! Tip: Using a mandoline is a must to slice the zucchini thin, and it's quick and easy. You can als

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