Amazing dish – the boyfriend ate THREE helpings! Definitely getting added to the rotation, thanks for another fantastic recipe!! The easiest way to get rid of extra water in vegetables, as used in most french cooking, is to generously salt the cut zucchini and let sit a half hour as the water comes out on its own. Didn’t miss the pasta at all. It is just the two of us, so I used a square pan but used the same amount of ingredients as some had written they ran low. I smells succulent as I grilled those after making the sauce. I’ll make this for other dishes. Made it tonight. jar of Safeway Select Garlic Basil pasta sauce which only has 6g of carbs. mine is in the oven as we speak…. Do not add extra water, the sauce should be thick. Holy Toledo is this good. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. It's a serious time commitment, but MAN it is good!!! Woot! My family is already saying they can't wait until tomorrow for the leftovers. The PolishChef. Katie, I know! This is a favorite in our house and I’ve made it lots of times. Zucchini Lasagna is your answer from Skinnytaste! Recipe by skinnytaste. Cut the zucchini in half lengthwise first to get a nice flat surface and only cut them 1/8 inch thick. I didn’t even miss the noodles. I’ve been making it now for about a yr. Furthermore, I use extra crushed tomatoes and boil it down to make it thicker. 2 thumbs up. Has anyone had success with freezing this and baking it later? Looking forward to your cookbook too. Veggie Lasagna Zucchini Boats | Skinnytaste. I am trying lots of new veggie recipes and this one tops the list! Your site has helped me to reach 10% loss, which I achieved two days after Christmas, believe it or not! Thanks. (Hubby loved it, too!) Any advice on freezing this? But love all your simple, healthier version of recipes and so does my husband! I've made this hundreds of times, and learned the secret to perfect zucchini "noodles" is grilling them first which dries out the noodles so your lasagna won't be too watery. Thank you! I like to slice the zucchini a bit thicker, almost a quarter inch, and I use two zucchini. Thank-you ladies! I am so excited to bake this tomorrow. Let stand about 5 - 10 minutes before serving. I was surprised that I didn’t miss the pasta! I bought this provolone at my local natural food store. I understand some variations by brand, but is it reasonable to expect 150 or more? Tried this yesterday. Plus, my boyfriend, who seems to be allergic to anything green, ate a ton and couldn't stop raving about me making again sometime Definitely going to! I was fortunate enough to find two a few days ago (but paid an arm and a leg for them) and will feel bad now throwing any part of the zucchini away. This is one of my very favorite recipes, and a go-to choice for special occasions! This looks awesome! This is our FAVORITE now! Can this be frozen , either uncooked or cooked? Considering slicing 1/4 inch thick net time. Delicious and easy. I’ve made this before w/o breading and it’s DELISH! Thanks so much “skinnytaste” Mj Van Krugel, Huntington Beach, Calif. A little frustrated that I looked at the total time as I started and it said total time 70 minutes. I do not have a grill pan so I just used a large fry pan and quick seared each side. Didn't have fresh garlic so I seasoned my turkey meat with garlic powder (about 2tsp). Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes. I’m glad this set up like a regular lasagna, I was worried it would be a mess but we loved it so much! How about an alfredo-ish with chicken!?!? I make veggie lasagna all the time. This most definitely will be made for company. As others have said it took a little longer then stated, but it was definitely worth it. should this be cooked before freezing or make ahead and freeze after? How far ahead can this be assembled before baking? Pretty much followed all the directions. Both my husband and I really enjoyed it….I'll be making this again! I was worried about the veggie cheddar, but it still turned out great! Making them for the second time in a week tonight. They both loved it, and my nay-sayor said he may even prefer it over regular! i actually used zucchini, squash and carrots in mine. Made this for my keto lunches. So good!! . So, thanks! I layered them as directed and it turned out great! YUM! When the zucchini was defrosted, a large amount of liquid came out. Love this recipe! Used a 26oz. I started prepping dinner way too late so I skipped the “grilling the zucchini” step. I just made these (only I had to add some venison sausage as my husband prefers dishes with meat), and they were delicious! Thanks Gina…we are having fun trying all your recipes! My only comment would be to double the zucchini. pasta-gluten free gal as well. At the beginning of the recipe you say to preheat the oven to 350 degrees, then when it's time to bake, you say bake at 375 degrees. I suggest doing your own calculations for accuracy. My husband and I made this last night. I have made this twice now and even my hubby (who notoriously turns up his nose at my low carb recipes) will eat this and have seconds and its a bid hit at work. It was not worth the time when similar recipes and flavors would be much quicker. I probably wouldn’t have used as many leaves, but I am so glad I followed the recipe. Slice zucchini into 1/8" thick slices, lightly salt, and set aside on paper towels for 10 minutes. Different brands will result in different calculations. This recipe is easy to halve for small households. I hate runny lasagna. My fiancé said it’s her absolute favorite thing I’ve ever made, and she isn’t even a big red sauce fan. I'm planning on subbing the meat like you suggest, but is there anything to replace the cheese with. Zucchini Lasagna. I want to make ahead and freeze for a large group and just pop it in the oven? This recipe is a dream come true! I do not grill the slices, but bake them for about 30 minutes at 275 and have no problem with excess moisture. Skillet Zucchini Lasagna is a wonderfully easy and delicious low carb twist on classic lasagna! i'm vegetarian so i left out the beef. Thanks for a great adaptable recipe. Awesome recipe…thank you! This thing was the best dish I’ve made on keto – finished the whole thing in 5 days. Thank you for sharing the recipe! My husband bought unsalted tomatoes for the sauce, how much salt would you add? Definitely a great weekend recipe when you have more time to devote to prepping it. Thanks for sharing Kathryn, I love this too! It was so good and so cheesy that you couldn’t notice there was no noodles! 8 Freestyle Points • 292 Calories My wife and kids (33 & 35) love it and I’ve made it 2 additional times. I added mushrooms in my sauce and I used no salt added crushed tomatoes. What would you suggest freeze before baking, or maybe portion freezing after it's baked? But I like a lot of your other recipe so I think I'll have to be brave and try this! A huge hit! Takes some time, but wow the results are awesome! I use ” biscuit mix” in a shaker and shake lightly over each layer of zucchini before adding next layer of recipe. I find myself coming to your website over and over for delicious low carb meal ideas. I didn't have parmigiano reggiano cheese, so I added extra mozzarella to the ricotta cheese mixture. The nutritional info is listed above the recipe. Amazing, going to make it again! I made this last night. ~WOW~. I also like assembling this on another day, later in the week, as the actual assembly part is not time consuming, and the sauce will keep in the fridge and taste even better. Both give the same results. Pingback: New Year, New Plan – ketogenicrambles. Without a doubt, I will make it again! They actually, are better than those that you get from weight watchers. We also used mild and sweet Italian sausage rather than the beef. It took me over an hour to prep the dish, but so worth every minute! >:(. Loved using the fresh zucchini. they were that good. I had to improvise alittle because I didnt have a mandolin or special vegetable chopper to cut the zuchinni into thin slices (lengthwise), so i cut them in small discs and then halved them…. Our Garden is over run with zucchini… any idea if this freezes well? THIS WAS AMAZING! I LOVE this dish! Love your suggestion of grated carrots @Rachel! Thanks. thanks again for another wonderful recipe! Highly recommend this recipe. I just made this for the 2nd time. Thanks! I only got about 3 lunches out of it because my family who originally snurled their noses up at the idea of Zucchini Lasagna, DEVOURED it. The 6 are in the over now, so hopefully they taste good! I only have a charcoal grill, but do you think microwaving on paper towels could have a similar effect? This was a little bit of work for me b/c it was my first time making it but holy crap…my husband and I loved it! The portions are huge too! How long do you think they last in the fridge / as leftovers? What kind of mandolin are you using? I just made this. Not as heavy. ; ). It look so delicious! I detest mincing garlic so I used Rachel Ray’s genius zesting of the cloves. Yesss! This recipe is fantastic–don't even miss the noodles! If you have instructions you could share that would be great! We are going to test it out next week and have a few people who don't love tomato sauce. And would you cook it first or since the zucchini are part cooked is ok without bak8ng all the way? Hi I’ made this tonight and it was delicious, but I’m curious as to how you’re doing your calorie calculations. 16 ounces container. This is a marvelous recipe – as has been every other SkinnyTaste dish we have made. Yes, a bit of prep work. My family couldn’t get enough of it. Thank you! Noodle-less Zucchini Lasagna we LOVE this noodle-less lasagna in my home (including my picky husband). Can't wait to bake & eat it for dinner tomorrow! Eggplant sounds great, too! I am sure the fresh basil and crushed tomatoes are key. This was so delicious, filling, and tasted as good as lasagna without the heavy post-pasta feeling! If I don't have a grill or grill pan can I dry the zucchini out in the oven? Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at I have made this recipe a number of times and it even helped me to win my fiance's heart (or so my story goes)! . I would use sauteed mushrooms and/or eggplant instead of the meat. I actually make 2 smaller pans and put one in the freezer for later. TY. i made this a bit ago, and my husband and i LOVED it!!! In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. I can’t wait to try more! I just used regular ricotta and it was great! I will slice the zucchini a little bit thicker so they are more substantial. It is yummy! I have never been disappointed in your recipes, Gina! I made this (we have the same XO mandoline slicer) and 1/8 sliced zucchini was super thin, like paper! There was a little water that came to the surface but I soaked it up with paper towels. This was amazing! Just made this tonight! I made this lasagna for my daughter and her fiancé this weekend because she eats gluten free. I then put it all together and freeze. I didn't miss either the pasta or dairy-based cheese in this recipe. By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta! I've recently been diagnosed as per-diabetic, so this recipe is great for low-carb eaters… This time I cut the zucchini in rounds and made mini lasagne cupcakes (highly recommend using silicone cupcake liners) & am keeping them frozen for an easy microwave lunch. This was absolutely incredible! In the end, we halved almost all of the cheese amounts to bring it down. I love this recipe!!! Any ideas? I will be putting this one on my favorites list. One of the biggest challenges I tried to figure out was how to avoid the casserole dish from being watery once it was cooked. TIA! The only adjustments I might make is adding a zucchini or two – I used two medium sized and 2 small sized, but after slicing, salting and grilling, they reduced in size considerably. I made this tonight for supper and hubby and I loved it! Zucchini Rollatini – a delicious, cheesy, veggie-loaded dish!…” • See 3,869 photos and videos on … The kids love it, too! I will salt the zucchini but do I have to Grille it  before I bake it ? I wonder if you could use Eggplant for this as well. (And that's saying a lot. Aside from it taking MUCH LONGER than 70 minutes to prepare (next time I will gril the Zuchinni as the ground meat is browning) you did not mislead us. Well, yeah, preparing quality meals usually takes time. Is it better to freeze this before or after baking? Thanks for the roasting suggestion! Thank you in advance! We used extra lean ground turkey instead of beef and flavored the meat with lots of chili powder and a mix of traditional Italian seasonings. It also has the added bonus of requiring no oil, as a grill pan might. I told her just try it if you don't like it don't it, she loved it!!! 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