No-Noodle Zucchini Lasagna Recipe
Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.
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Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!
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No-Noodle Zucchini Lasagna Haiku: "Who needs the noodles? When there's all this great flavor! I make this often." This recipe takes me way more than 30 min. to prep, so for the many times that I've made it, I always make 2-3 8X8 pans, so that I have additional ones to freeze for another night. I follow everything exactly, except adding alot of minced garlic to the saute, and I usually make the meat sauce as thick as possible, letting it simmer for awhile w/ a sprinkle of all-spice and a bay leaf. Having the spinach squeezed dry (or I'll supplement some fresh), and thoroughly salting, draining and patting the zucchini dry does help w/ the liquid issue that people complain about. Yeah, there's some drippiness when you go to serve this (and it doesn't exactly come out of the pan in attractive slices), but looks aside, it tastes wonderful and the noodles aren't missed.
I made my own sauce. (Their recipe is questionable: who doesn't cook the onions until soft in olive oil before adding the meat, and why no garlic?? What's with the green pepper? This isn't chili. Why sauce and paste? How about good Redpack crushed tomatoes?) I did use salted zucchini, but I didn't add the spinach or mushrooms, because I didn't have them on hand. BUT..key points: the spinach is sure to be watery as they prepare it. Try using a bag of frozen spinach, and cook it in a bowl in the microwave WITHOUT any added water. The sliced mushrooms are going to be slithery and wet if not cooked first. Use a skillet with 1T olive oil and 2T butter over fairly high heat: they will exude their moisture and then brown nicely. Next time, I'm going to sear each side of the zucchini slices in olive oil after salting and before assembling.
I followed the directions on salting and roasting the zucchini first but still, it turned out like lasagna soup. I used a turkey baster and took out as much of the liquid as I could but still, too watery. Someone said to add rice but that defeats the purpose of making it low carb! Won't be making this again.
My husband doesn't like zucchini but loves lasagna. He went up for seconds!
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!