As to time consuming… what’s more time consuming than a pasta lasagna? thank you…. I added a half block cream cheese to the cheese mix. Cover with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes. Your blog is fabulous, interesting and fun to follow . Thanks for sharing your review and also for sharing my recipe , Love love love this recipe! Nutrient information is not available for all ingredients. Dissolve the bouillon cubes in the boiling water, and set aside. Cheesy Meatballs and Zucchini Noodles Skillet, Low-Carb Ground Beef and Cauliflower Rice Casserole. Required fields are marked *. Fennel goes into all of my tomato sauce recipes and it makes a huge difference. Line large baking sheet with double layer of paper towels. Hi Allison. (The pan should not be entirely covered.). It did have a lot of steps for preparation which is the only reason I gave it a 4 stars out of 5. Next time I will do the standard white sauce with parmesan and not cream cheese and do a traditional ricotta cheese filling. my oh my! Remove most of the remaining fat from the skillet, place back on the stove, and saute the onion, pepper, carrot, and garlic until the onion is translucent. Great idea! I already started on my homemade marinara with my morning harvest of tomatoes and I can’t wait for this lasagna tomorrow night. Make the Meat Sauce: In large high-sided skillet, cook beef, sausage, garlic and onion over medium-high heat 10 to 12 minutes or until meat is cooked through, breaking up meat with back of spoon and stirring occasionally.Remove and discard any excess fat in pan. Need to use up my zucchini! I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. Even those who say they don’t like zucchini;). My kids, 10 & 6, also HATE zucchini but both had 2 servings!!! Yes! I did learn a great trick from your recipe! You can also slice the zucchini and freeze just the vegetable and then make the lasagna later. Place 1/2 cup of the sauce on the bottom of a 9x13-inch baking pan and spread it out, adding a little more if needed. I also doubled the ricotta. Added finely chopped garlic and ground fennel seeds to the tomato sauce. We will definitely make this recipe again:), Thanks for the positive feedback Patty! I shut off and lose interest in anything and anyone fake. Add 3/4 cup of the sauce and spread it out carefully. A pound of meat is more than flavoring a sauce. Let ceramic or glass dish warm up on the counter for about 15 minutes before baking. Pour yourself a glass of wine, crank up Frank Sinatra and enjoy the process. Preheat oven to 375°. Cut into 8 slices and serve hot. Older ones don’t and I have to turn it on one by one. , The flavors in this were superb. Who cares about all of that though, right? Aren’t you sweet?! I believe I have made this recipe before, like a year ago. I grew up in Ukraine on real food. My husband and I cleaned our plates along with my sister and mom the next day. Have made it several times already! This page may contain affiliate links. You can still add plain cottage cheese. In a large skillet over medium heat, melt the butter, and cook and stir the onion and garlic until golden brown, about 10 minutes. This looks delicious, I especially love the add in of quinoa! Zucchini lasagna is definitely a labour of love and requires about 40 minutes of prep but result is totally worth it. wooohoooo qualifying cookies 24-7 I LOOOOOVVEE it. And I hope you do too! Amazing! Reheat up to two days later in a 375 degree oven, for 25-30 minutes. It was soupy even though I had squeezed the heck out of the zuc. It takes a bit to prepare so it’s best to get it ready a day in advance. That is so amazing to hear! I had to give them your web site. glad you enjoyed it! This is one of my favorite zucchini dishes. I would definitely make this again. Our final lasagna is hearty and delicious, made with lean ground beef and a flavorful homemade sauce (that packs in even more veggies!) . I attempted this because my daughter & granddaughter are gluten, egg & dairy intolerant! Spray a little foil with cooking spray and place over the lasagna. I love making dishes ahead. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. 349 calories; protein 17.7g 36% DV; carbohydrates 24.4g 8% DV; fat 20.4g 31% DV; cholesterol 62.1mg 21% DV; sodium 975mg 39% DV. This dish was amazing – I had a lot of zucchini and love low carb, so gave it a try-AWESOME!!! It had an ok flavor. Remembering that you want your sauce to be nice and thick because the zucchini will release some liquid during the cooking process. We knew we wanted mozzarella, but what about ricotta mixtures and parmesan? You are a beautiful women and your family sounds like lots of energy and fun , if eating clean helped you achieve even some of that I’m on board ! Add the basil and oregano, salt and pepper as needed. Is there anything I can substitute quinoa with? Kale and Quinoa Salad with Apples and Cinnamon Dressing. As an adult, I tried many diets without results. Glad you enjoyed the recipe, Bonnie! That got a lot of the moisture out as described. Thank you Olena! If you’re out of Worcestershire sauce, don’t worry. In fact, we took a spoon and poured all the juices over our pieces. Leave a review! Looks delish!! This recipe has also been used for those following a keto vegetarian diet. Thanks for the added sun to my very cold cloudy day , I’m turning up the radio and staring my first recipe of yours , the zucchini lasagna !!!! all the ladies at the quilt guild LOVED YOUR RECIPE! I have shared this recipe with many friends. Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Transfer to a medium bowl and set aside. You want to absorb moisture between each zucchini layer as much as possible. It needs to simmer for at least 10 minutes, but you can let it simmer over low heat for as long as you’d like. Allow zucchini strips to sweat for 30 minutes. Bake uncovered in a 350˚F oven for 1 hour. Hi Lisi. Olena have you or anyone else tried freezing it yet? It’s similar but more with Mexican flavours minus cottage cheese and spinach. The best part is my veggie-disliking hubby said this was good. Yes, our active lifestyle and outlook on life is thanks to clean food. Life is short. Meanwhile, mix cottage cheese, egg, and parmesan in a small bowl. Many are inspired by my Ukrainian heritage. Yay! Spread 1 cup of cottage cheese over the noodles, then top with 1 more cup of sauce. I would really like to be able to make it ahead for a larger family dinner. You won’t have a totally pasta-free lasagna, but the noodles on the bottom of the baking dish will soak up any excess moisture in the lasagna! Zucchini-Lasagne – Schicht für Schicht ein Genuss! Here’s what you’ll need to make this recipe: This zucchini lasagna with meat sauce couldn’t be simpler to make! Your noodles don’t have to look uniform so don’t stress if they come off imperfectly. I bet that would taste even better than just the zucchini. Thanks! I used veggie burgers (instead of turkey); I used 3 types of DAIRY Free cheeses; and I used “EGG replacer” in lieu of the eggs. (It’s my secret to mac and cheese, so I imagine it shines here too). Thank you so much for leaving it! I even laid out my zucchini strips and salted them on paper towels to absorb excess water. I didnt grill the zucchini since we have a charcoal grill and it takes WAY too long to get hot. Thanks for letting us know about the success. Add comma separated list of ingredients to exclude from recipe. Try to spoon any excess liquid out of your cottage or ricotta cheese before mixing with the egg and parmesan. OR – If you don’t feel like using the sweat method, broil your strips in the oven for a few minutes, until slightly brown. This gluten-free recipe uses sliced zucchini in place of pasta, no pre-prep required. A couple of modifications however. Remove from oven and let cool slightly before serving. The recipe was absolutely delicious but my forgetful self forgot to save it to my favorites.