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Very Vegetable Lasagna

Recipe photo courtesy of Anson Smart

Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.

Total Time Prep Servings



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How would you rate this recipe?
  • ilovebrooklyn
    23 MAR, 2015
    WOW. This is the first EASY lasagna recipe I ever made and it it SO DELICIOUS! I have used zucchini in lasagna before but boiling it 4-5 minutes is so important, it makes the zucchini soft and stick well to the rest of the lasagne. I used Martha's Marinara sauce recipe and the lasagna was not runny nor dry, it was PERFECT (why buy canned or jared sauce when making your own marinara is so easy and so much cheaper and yummier!!!??). I will make this again!
  • carlasad
    27 JAN, 2014
    This was one of THE best lasagna's I've had in a long time. It was delicious and I didn't miss any meat or loads of lasagna noodles. In fact, I made it even healthier by using fat free mozzarella, only 6 Barilla no-boil noodles and only 1 jar of marinara and still it was so good I had an extra helping! You'd think it would be watery due to the zucchini but it wasn't the slightest bit watery at all. It's nice to know I can enjoy one of my favorite dishes again and not feel guilty!
  • wibaker12
    26 JAN, 2014
    This was very good. I sautéed the zucchini slices instead of boiling water method. Worked fine. Really good. You must try this.
  • MS11141302
    20 JAN, 2014
    Very good. I take it a step further. I slice zucchini and eggplant lengthwise about 1/4" thick. I put the slices onto an electric griddle, first spraying the slices with PAM, and cook on each side quickly. Then assemble as usual to make a delicious lasagna. Lasagna-making is always labor-intensive, but this is worth the effort!

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