I love the taste of lasagna, however the heavy amount of “starchy carbs” and greasy cheese often leaves me with a ‘weighed down/sluggish’ feeling. I created this veggie-filled variation that has all the wonderful textures and flavors of traditional lasagna, without the ‘heavy’ after-effects!
I started by cutting my zucchini for the ‘noodles’…and like everything else I cook/bake, I just made it up as I went along with what I had in the house!
You could also leave out the turkey and make to make a vegetarian version!
60 Comments
Lindsay Walker said:
I was wondering, do you think it’d work to just cut this recipe in half? It’s only my husband and me, so it may be a lot. I guess leftovers are always good too though! :)
Dashing Dish said:
Sure! It should work in a 9×9 pan
Karen said:
Make 2 and freeze one!
Alice Van Doran said:
Hi! Can’t wait to try this. I have a question, if I use eggplant, do I bake it just like the zucchini. If you’ve both, which do you prefer.
Thanks so much.
Alice
Austin, Texas
Dashing Dish said:
hi alice, yes you would treat it just like the zucchini! :) i prefer zucchini!
Maridon said:
Do you do anything to “dehydrate” the zucchini? I have made similar dish and the zucc is so full of water, the final entree has been really runny.. Any tips??
Dashing Dish said:
hi maridon, simply follow the directions…it can be a tad bit watery, but it turns out delicious! :)
Maridon said:
okay great, thanks!
Adele said:
To drain the water from zucchini or eggplant slice as desired, place side by side onto paper towels and sprinkle with salt. turn them over and salt other side in 10-15 mins. if you can leave them for 1 hour that would be ideal.
mchlldnswll said:
LOVED THIS!! We had it tonight and I made my no veggies guys try it without telling them the ingredients! They loved it! They couldn’t believe they’d just eaten 4 taboo veggies LOL! Thank You!
Jackie said:
Do you have the full nutritional information for this recipe? It’s amazing!
Meghan said:
Katie,
I made this amazing dish tonight. I’m Gluten free and who would have thought lasagna without noodles would taste so good!
Thank you so much!
Meghan
Joy Hardin said:
This dish is wonderful!! I love it! I am going to feature this on my cooking blog. Thanks Dashing Dish!
Dashing Dish said:
thanks joy! :) just please put a link back to dashing dish! thanks! :)
Joy Hardin said:
Absolutely!!! I love promoting other’s recipes and blogs.
Nancy Stern said:
If you salt the zucchini and let it drain the dry well before the oven you will eliminate most of the water…..same as you would with eggplant….to eliminate the bitterness …then you could layer both in the lasagna. Enjoy!
Heather said:
Do you chop the brocolli, cauliflower and spinach fairly small?
Dashing Dish said:
yes! :)
Kiaya said:
I made this tonight using eggplant. DELICIOUS!!!! Thank you so much for a new recipe to add to my dinner menu. Mmmmmm good!!
katelynn said:
This recipe is awesome. My husband and I ate it up. He said I have to make this again. :)
Lisa said:
I’ve been gluten free for about 9 months and have really missed lasagna. I can’t wait to try this naturally gluten-free recipe, which is also a lot healthier than “regular” lasagna. Thanks for sharing the recipe!
Jo and Sue said:
LOVED THIS!! My sister and I did a blog about it on our blog if you want to have a peek. (We linked back to you) Thank you so much for sharing this recipe! http://joandsue.blogspot.ca/2012/06/zucchini-lasagna.html
Kyla said:
This is SO DELICIOUS! And only 285 calories for 1/8 pan? Amazing!!!
Kim said:
If you half the recipe, do you need to adjust the cooking times by half?
Dashing Dish said:
no, probably just reduce by about 10 minutes :)
Gloria Marson said:
This recipe has such a great flavor! Do you think it would be a good meal to freeze and use as left overs for the next week?
PS- its like pulling teeth to get my fiancé to eat his veggies, but he ate his portion before I even sat down to eat mine!
Dashing Dish said:
haha love that! awesome!
Gloria Marson said:
I made this tonight and it was awesome! Do you think that it would taste okay if I were to freeze it and use next week?
Dashing Dish said:
sure!
sarah said:
To make it vegetarian – would you just eliminate the meat? would you substitute anything else??
Dashing Dish said:
you could use boca meat crumbles
CJ said:
Sietan would be a good sub, too.
Edwin Cairo said:
Yes, this is the Best Low Carb Lasagna which is so delicious to eat. I just impressed to get this post article very much. This post is really so helpful to me. Thanks…
pizza categories
t said:
Sounds delicious. Can’t wait to try it. The printable version is not working.
Adrina Guven said:
Hi! I was just wondering how many carbs this dish has? It looks amazing and I just started a low carb diet
Anette said:
Whats the carb count per serving?
Angela said:
I have this in the oven now,look forward to tasting it. I am sure it will be great like all of your other recipes. Most my of menu planning now is from your site. I love getting posts on Facebook of your new recipes for members.I get so exicted to try something new.I also have been enjoying your Protein shake recipes. Thank you.
Larissa W said:
I just made this and it was so delicious and filling! Had the boyfriend grill up the zucchini and added a ton of red pepper flakes to make it a little spicy. Another great recipe, thank you Dashing Dish!
Renea Banks said:
I just placed into oven and CAN NOT WAIT TO TRY. However I didn’t see anything about chopping the veggies small so I placed them as is. Hopefully its still good that way :) I will know for next time.
Elizabeth R. said:
I an not good with a knife. Could I use a food processor to get the veggies a smaller size before adding to the meat ?
Dashing Dish said:
yes
Andrea said:
I made this (minus the frozen veggies). OMG delicious. I had to use zucchini squash which I had never had before and it was so good. Very, very filling. I could only eat one piece! I am not a veggie eater and I loved it!
Chris said:
We analyzed 14,000 recipes from over 2,000 websites and found this recipe to be the 9th most nutrient dense … fantastic job! Now I have to go try it. Full results here: http://blog.yumprint.com/2012/10/the-ten-most-nutrient-dense-recipes-on.html
Kim said:
Made this tonight and the family LOVED it! It will be going on the dinner planner frequently!
morgan w said:
Ok im recently doing a NO carb, or extremely low carb diet. Heres my question where exactly is the carbs coming from in this? Is it the sauce? Thanks!
MW
Dashing Dish said:
veggies do have some carbs :)
Amber said:
Our family is not exactly Zuccini or Eggplant friendly, but we miss lasagna! So I’d like to try this. Is the egg plant really noticible?
Dashing Dish said:
this recipe calls for zucchini…but no its not noticeable :)
Amber said:
I think I’m going to try dehydrating the zucchini, it’ll soak up most of the liquid from the meat and take away more the the zucchini flavor. I’ll check back in and let you know how it goes.
Emilie said:
just finished making them.. took me a little while but it looks so good just waiting to put it in the oven so it will be nice n hot for supper!! Cant wait to eat IT!!
Lucy said:
Sounds lovely!! You stated the carb count but is this per serving or for the whole dish?
Dashing Dish said:
per serving
Kelly said:
Do you think it would work if I prepped everything the night before, left in the fridge and then baked the next evening? I’m having family over and I know I’m not going to have a lot of prep time after work. What is your opinion? Thanks…I can’t wait to try.
Dashing Dish said:
yes for sure!
Karen said:
Will this receipe work with beef mince too?
Suzanne Smith said:
Could this be made ahead and cooked a day or two later? Or would it make it too watery? Thanks. (Thinking of making it for Christmas Eve)
Dashing Dish said:
it could be made ahead of time
monique huizar said:
I made this last night for me my girlfriends.we really enjoyed the dish. My only concern was that it was more liquidy then i would have liked. Any suggestions for next time?
Dashing Dish said:
yes! :) broil/grill the zucchini first!
Taylor said:
Can’t wait to try this. You reference ricotta in the ingredients list but cottage cheese in the instructions. Is there one or the other that you recommend? Thank you!