Zucchini "lasagna" Bolognese from Cravings - Recipes for All the Food You Want to Eat (page 197) by Chrissy Teigen and Adeena Sussman

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

  • peaceoutdesign on February 24, 2023

    Add another 3 Zucchini. And if you want to use all the bolognese also double the zucchini and the ricotta.

  • averythingcooks on April 05, 2020

    I made just the bolognese sauce to serve over spaghetti. Because I was halving it, I used 1/2 lb gr beef & a hot Italian sausage. I blitzed a 28 oz can of whole tomatoes with lots of basil in the blender and saved half for another use later this week. It seemed very liquid even though I backed off on the amt of broth (homemade veg from the freezer) BUT after the hour or so simmer it was thick and rich and absolutely delicious! I would be careful with the salt next time as we like it with a shower of parm but I'm positive I will make this one again.

  • anya_sf on October 15, 2019

    I wasn't sure how big the zucchini needed to be, so I used 7, which ended up being perfect. Although I simmered the sauce for 1.5 hrs, apparently it didn't cook down enough, as the finished lasagna ended up with tons of liquid. I did use all the sauce in the lasagna, which maybe I shouldn't have. The flavor was delicious though. We mopped up the extra liquid with bread.

  • texannewyorker on September 24, 2016

    I gave this 3 1/2 stars because, while the bolognese is fantastic, the zucchini did not cook up as directed and there was no way I could assemble the lasagna as written. However, I highly recommend making the bolognese and serving with pasta or polenta.

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