Looking for a low-carb dinner to satisfies your Italian food craving? This lasagne is perfect in the summer with your garden-fresh veggies and herbs or in the winter when you need a comforting meal. The lasagne can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.
I love this recipe. I have made it many times. Skip the salt on zucchini step and don't add any water to the sauce. The zucchini will add the moisture you need. I also add a clove or two of garlic minced, with the onion to the sauce. Great with Italian sausage instead of ground beef. - 14 Aug 2008 (Review from Allrecipes USA and Canada)
I've never made this specific recipe, but I do regularly make zuchinni no noodle lasagna, and it is great. My tip for moisture reduction - salt your zuchinni slices, then put in the oven at 350F for about 10 minutes (start to turn brown). Pull them out, pat with paper towels, leave on paper towels until ready to put in lasagna. This removes almost all of the water from them. Personally, I like to let the juices from my meat add moisture to my lasagna rather than the veggies juice, so that's why I really drain them well. very good, very healthy! - 17 Nov 2010 (Review from Allrecipes USA and Canada)
This recipe was very tasty. You can substitute your own spaghetti sauce, make sure it's extra thick though because once cooked, the veggies give a lot of juice. The best solution is to serve the dish with a good bread to sop up the juice! Great dish for large group, or for reheating during the week in a busy household. It gets better every meal because the flavors continue to meld. Just serve it with a different side each night like green beans, salad. Excellent dish! - 22 Aug 2008 (Review from Allrecipes USA and Canada)