Thanks Annette! Although I am a pasta girl all the way, I think I would totally be ok with subbing out the pasta in favor of some zucchini! I made no other changes, and it was delicious. I often feel like lasagna is a little too noodle-y for my liking, so I love the idea of using veggies instead! I love leftovers, unless it’s chicken haha. Thanks Dani! He was so funny about “his” blog post. Who would have thought a low carb zucchini lasagna could have all the melty, cheesy goodness of a traditional lasagna without all those carbs? Bake the No Noodle Zucchini Lasagna until bubbly. Finally, get rid of the excess moisture, and grill them on the stove top (preferably with a grill pan, but a skillet will do) for about 1-2 minutes on each side. So easy to make and tasty! 16 Responses to Zucchini lasagna with ricotta and tomato sauce without pasta. This is a perfect recipe as written. Looks tasty! Allow to sit 15 minutes and blot with paper towels as you see moisture. And making zucchini noodles or zoodles a great way to use up that end of the summer bounty of garden zucchinis you’ve been wondering what to do with! FYI – I made an extra lasagna and froze it. « Running in a Skirt, NO Boil Four Cheese Easy to Make Vegetarian Lasagna, 50 Healthy Vegetarian Thanksgiving Dishes | Running in a Skirt, Cut zucchini “noodles” with a mandolin. Couldn’t tell a difference. To keep this lasagna vegetarian, use your favorite meat crumbles substitute instead of the mushrooms. Parenting, Pregnancy, DIY, Food, and More! Once the zucchini is roasted, you can start layering the lasagna! I also really like Honeysuckle white turkey sausage, which makes it even better-for-you. Prepare the zucchini by cutting thin, long slices (using a mandolin is the easiest way to do this.) The zucchini noodles should cook for 10-15 minutes in the oven to soften before you use them. Add a little sauce. Cut like a regular lasagna, and put in a  and watch it disappear! Good to know about freezing it too. So the day before, I went to the store and bought some zucchini. The finished product is filling and delicious AND it is totally enough to handle any carb-y cravings you might have in a low carb, no pasta kind of way. Oh, you will love this! gluten free, lasagna, low carb, vegetarian, zucchini, No Pre-Boil Vegetarian Four Cheese Lasagna, Healthy Yellow Squash Casserole recipe- The BEST! Dry zucchini strips well and lay out on cookie sheets. Notify me via e-mail if anyone answers my comment. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Good choice Julie! Will be making again and again! This site uses Akismet to reduce spam. But the pictures you have look perfect! Totally worth the time investment if you ask me! Learn how your comment data is processed. https://www.yummly.com/recipes/vegetable-lasagna-without-ricotta-cheese I never buy lasagna at restaurants because it’s always full of things I don’t like. Use your favorite veggies – onions, peppers, spinach, and even eggplant! Oh Hawaii!! In a bowl, mix ricotta, eggs, and Italian seasoning. Glad you shared it with us. The more I thought about, the more it made sense to me. Be careful not to cut your hands. I use a protective glove and that hand guard thing-y and never go too fast! It was so delicious I couldn’t stop eating it. NO! I think I’ll be using zucchini in place of noodles a lot more in lasagna here on out~! I also recently discovered Jimmy Dean All Natural Sausage at Costco. The Ultimate Guide to Cricut Print and Cut: Tips, Tricks and Troubleshooting. In fact, even if you do eat carbs (I DO!) There are some recipes that I make and I’m kind of giddy with excitement to post. I’m wondering if the one zucchini is if it’s those really large ones. Spread each strip with the spinach/parm/ricotta filling from one end to the other. Is this correct? Your email address will not be published. Thank you Dawn!! Thanks for linking up! Use a paper towel to blot up the extra moisture. This vegetarian lasagna is a bit of gluten-free and low carb heaven. Yes! Sprinkle both sides with the rest of the salt and pepper. If you’re wondering how to make a zucchini lasagna, just remember sometimes keeping it low key is best. Roast for 10 minutes, flipping once. I am not normally a lasagna fan to begin with . Add some spinach or kale to your ricotta mixture for more nutrition. I love love zucchini lasagna and it’s the perfect way to use up all the yummy zucchini! Blot the slices with a paper towel. Add ground beef; cook until browned, 5 to 8 … I hope you’ll like it. The key to this healthy lasagna dish is perfectly sliced zucchini and lots of delicious parmesan and ricotta cheese. I”m so glad you liked it. Hi Sam! I’m eating low carb these days (counting down until a Hawaii vacation), this would be a perfect dinner treat, I don’t think I’d even miss the noodles! It is totally worth the time- so yummy! Thanks for the share – loved it!!!! I have made this several times , always delicious!