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Delicious Zucchini Lasagna

1246

Replies

  • aubraann03
    aubraann03 Posts: 48
    Bump. This sounds great!
  • timbotina
    timbotina Posts: 1,130 Member
    bump
  • mommacitab
    mommacitab Posts: 21 Member
    bump
  • SUSANB37
    SUSANB37 Posts: 61 Member
    Yummy! Bump:tongue:
  • Stephanie08
    Stephanie08 Posts: 1,023 Member
    bump. I'm trying this recipe this week.
  • RillSoji
    RillSoji Posts: 376 Member
    Sounds delish! Tag.
  • Stephanie08
    Stephanie08 Posts: 1,023 Member
    I made this last night, and let it cool overnight. I'm eating it tonight for dinner and I cannot wait to try it because it looked delicious. I did go outside the norm of the recipe, and I used a few lasagna noodles (3 on bottom / 2 on top), but all the inner layers were zucchini. My additions were ground turkey and chopped mix veggies (broccoli/cauliflower/carrots/onions).
  • robinaddison
    robinaddison Posts: 232 Member
    Yum!
  • misschristi
    misschristi Posts: 119 Member
    I made this last night, and let it cool overnight. I'm eating it tonight for dinner and I cannot wait to try it because it looked delicious. I did go outside the norm of the recipe, and I used a few lasagna noodles (3 on bottom / 2 on top), but all the inner layers were zucchini. My additions were ground turkey and chopped mix veggies (broccoli/cauliflower/carrots/onions).

    yeah, i actually made it a couple days ago and left half in the pan and the next day reheated it and i sort of think its way better when you let it sit overnight in the fridge because everything sticks together better and it isnt watery or anything, so i think i might start doing this from now on
  • MollyNan
    MollyNan Posts: 21 Member
    YUMOOOO!
  • amyhollar
    amyhollar Posts: 107 Member
    you can do it with eggplant in place of zucchini too! or a combo of both- YUM
  • CBaumgardner7
    CBaumgardner7 Posts: 212 Member
    Bump! :)
  • kimark1
    kimark1 Posts: 84 Member
    Do you peel the zucchini/eggplant or cook with skin on?
  • katekentlaw
    katekentlaw Posts: 24
    AWESOME! I love subbing out high carb ingredients with veggies. :)
  • luna88
    luna88 Posts: 28 Member
    Sounds delicious and simular to eggplant parmasean. The only suggestion I have for draining the excess water would be to lay out the zucchini about 1/2 before cooking on plate and sprinkle with salt. Then pad the extra with a paper towel. This works so good with the eggplant as the plate usually as alot of water on it when i'm done. I will have to try this out over the weekend! Thanks for sharing! :)
  • Gmc2424
    Gmc2424 Posts: 5
    That sounds awsome! Am def going to try. Thanks for sharing.
  • LovelyE28
    LovelyE28 Posts: 33 Member
    Sounds amazing! Thank you :)

    Sounds delicious and simular to eggplant parmasean. The only suggestion I have for draining the excess water would be to lay out the zucchini about 1/2 before cooking on plate and sprinkle with salt. Then pad the extra with a paper towel. This works so good with the eggplant as the plate usually as alot of water on it when i'm done. I will have to try this out over the weekend! Thanks for sharing! :)
    Thanks for the tip too. I will have to try that, I plan on making it tonight.
  • kcksmo
    kcksmo Posts: 19
    This sounds awesome!!! I will definitely try this one out!
  • KnottyJen
    KnottyJen Posts: 1,070 Member
    bump! This sounds delish!
  • nichole1027
    nichole1027 Posts: 79 Member
    bump
  • sarah_ep
    sarah_ep Posts: 580 Member
    Try this to dry out the zucchini a bit. I do it for eggplant lasagna.

    slice the eggplant/zucchini into 1/4 inch thick slices.
    Lightly salt the slices and put in a colander to release excessmoisture for about 1/2 hour.
    Lay on paper towels to soak up any extra moisture.

    Preheat oven to 450°. Brush eggplant/zucchini lightly with olive oil on both sides and place on cookie sheets.
    Bake for 20-25 minutes, turning half way through until eggplant/zucchini is golden brown.

    This is exactly what I was thinking regarding the zucchini producing too much liquid.
  • Monica_in_MO
    Monica_in_MO Posts: 162 Member
    bump
  • kateopotato
    kateopotato Posts: 215 Member
    Sounds tasty. Will have to try this out
  • mellimeter
    mellimeter Posts: 102 Member
    bump
  • g_warne
    g_warne Posts: 28
    bump
  • kje2011
    kje2011 Posts: 502 Member
    BUMP!!!!
  • pitapocket
    pitapocket Posts: 287 Member
    bump
  • Last_15
    Last_15 Posts: 129
    bump
  • mathergirl
    mathergirl Posts: 16 Member
    Bump, sounds so so good trying it tonight.
  • fj78
    fj78 Posts: 17
    Thanks so much! This is genius! I live in Italy so all the ingredients are very comon here, unlike some other great sounding US based recipes. I really need a way to escape the endless pasta! My husband also likes it, even though it's not like "mamma used to make-a" !! Grazie!
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