116 Reviews of Zucchini Lasagna (Lasagne) - Low Carb

From: Caryn Dalton

On May 21, 2005

I wish I could give this more than five stars...and I wish I had doubled the recipe so I would have more leftovers. BTW, pre-broiled slices of eggplant works well paired with the zucchini in this recipe. Also, we used cottage and ricotta cheese. YUMMY. I haven't had a meal this good in a while...and THAT is saying something. Thank you so much for posting this recipe. It is definately going in my tried and true recipe book.

From: Pepper #2

On Apr 18, 2005

This recipe cured my craving for pasta--without eating pasta! I added mushrooms and used ground turkey instead of ground beef. Also, I added some black olives. Next time, I think I'm going to use eggplant instead of zukes and double the recipe. A keeper with us.

From: New Chef

On Feb 16, 2004

My sweetie couldn't say enough good things about this! The sauce was a bit too thick so I added 3 T. of tomato sauce and 8 mushrooms, sliced. We LOVE cheese so I used about 1 1/2 cups, shredded Mozzarella (1/2 lb), as follows: I used more Mozza cheese than called for in the cottage cheese mixture, and put some on top of the zucchini prior to putting it in the oven. The rest of the cheese was used on top at the 10-minute marker. This is an excellent recipe and the timing of the baking stages is bang on! Next time, I'm going to add spinach to the cottage cheese mixture - seems a natural!

From: Margaret Joy

On Jul 5, 2004

The whole family loved this recipe! It tastes better than regular lasanga because there's less cheese and no pasta. It did seem a bit watery when I first took it out of the oven, but after cooling for 10 minutes it was fine. This is definitely a keeper, and a great way to use up all that zucchini from our garden!

From: VickiKech

On May 8, 2004

This is such a good recipe that it lasted me 3 servings, not 4. I substituted part-skim ricotta for the cottage cheese.

From: Karamia

On Feb 23, 2005

Delish! The sauce was thick and rich, just the way I like it. Next time I will double the recipe because it made only 3 servings for us. I cut the zucchini length-wise to look like lasagna noodles. This recipe is a keeper, thanks!

From: breezermom

On Apr 23, 2006

This is fabulous! I am trying to cut fat and carbs, and this fit the bill. I miss pasta, and this is very close to it. I used ground sirloin to lower the fat content and used green onions since regular onions are banned on my diet. This was not difficult to make...I will make it again. Thanks for a great recipe!

From: TheDancingCook

On Mar 3, 2005

Excellent! I'm on South Beach (so I omitted the flour) and this really satisfied craving for Italian food. I did make some adjustments to what I had on hand: I used peeled, uncooked, 1/2 inch-diced eggplant instead of zucchini. I didn't have tomato paste and I used a 14 oz can of well drained Italian flavored diced tomatoes instead of diced fresh one. For the first layer of cheese, I used shredded mozzarella but used a shredded 6 blend Italian cheeses for the 2nd cheese topping. Very filling and delicious; thanks for posting! A new weekly dish to add to my SBD meal rotation!

From: Dee Licious

On Feb 18, 2006

This was AMAZING and totally rocks the house!!! Definitely double this recipe - you'll regret it if you don't!!! Substituted 1/2 bottle spaghetti sauce and 1 can chopped tomatoes for tomatoe paste and chopped tomatoes. My husband doesn't eat carbs and I love carbs so we have to find compromises and this is our new favorite - I didn't even miss the noodles (and did I mention that I LOVE noodles?)!

From: Pasta-Bella

On Nov 24, 2008

We loved this recipe! It's not like a dish that's trying to cover up the fact that there are no noodles. It's a dish that stands on it's own. Didn't miss the noddles, didn't even think about them! I coated the zucchini with some olive oil and broiled them until tender and brown instead of boiling them. We made this for Sunday lunch, and ate the rest for dinner that night. Now it's all gone and I'll have to make a second batch!