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Strips of zucchini stand in for lasagna noodles, adding texture and flavor.

Source: Martha Stewart Living, April 2010
Servings

Ingredients

For the Sauce (makes 3 cups)

For the Lasagna

Directions

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Reviews

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109
  • MS112573490
    13 DEC, 2017
    This recipe is awesome. I'm not sure what all the bad reviews are about. I thought this was going to be totally sub-par with zucchini for noodles. Heck no! This was absolutely delicious and easy. The lasagna did have some liquid when I cut out each "slice", but the slices themselves were not watery. Everything held together good. I did not use a mandoline. Used sharp knife instead, and it worked OK. Mandoline would probably be easier, but I didn't want to pay $17-$20 for another kitchen gadget when a knife will suffice. I made it again this week. Sitting on the counter waiting to go into the oven now! Yum!
    Reply
  • CatherineEV
    15 NOV, 2012
    I made this recipe twice in the past two weeks! So delish! I made it meatless too. The sauce is what makes it. I add fresh tomato when it is almost done simmering. I also halved the portion of salt and oregano. Without the meat it is too much seasoning. The second time around I grilled the zucchini first with olive oil, salt, and pepper. I found that it was too watery the first time. Also you can add low fat mozzarella with the ricotta. So easy to make!
    Reply
  • CatherineEV
    15 NOV, 2012
    I made this recipe twice in the past two weeks! So delish! I made it meatless too. The sauce is what makes it. I add fresh tomato when it is almost done simmering. I also halved the portion of salt and oregano. Without the meat it is too much seasoning. The second time around I grilled the zucchini first with olive oil, salt, and pepper. I found that it was too watery the first time. Also you can add low fat mozzarella with the ricotta. So easy to make!
    Reply

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