Noodle-less zucchini lasagna from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 209) by Gina Homolka and Heather K. Jones

  • basil
  • ground beef
  • mozzarella cheese
  • ricotta cheese
  • zucchini
  • black peppercorns
  • Parmigiano Reggiano cheese
  • cooking spray
  • canned crushed tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on September 22, 2020

    Update. This was a great way to lighten up lasagna and the zucchini ”noodles” worked well. I grilled the zucchini on an outdoor gas grill in three batches; it would have taken forever on the stove on my small grill pan. I thought the meat sauce was a little boring so might add some oregano and red pepper flakes in the future.

  • TrishaCP on April 23, 2017

    This was a really good classic tasting lasagna. I used one layer of pasta only to finish off a box of lasagna noodles, but the zucchini made a fabulous substitute. (Would be a great use for those overgrown huge flavorless CSA zucchini you get in the summer.) I didn't want to salt the zucchini, so cooked them longer than specified and really pressed them thoroughly to remove the water, and the lasagna was the perfect consistency. I used two teaspoons of Italian seasoning in place of the basil and ground buffalo for the ground beef.

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