Zucchini Lasagna. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love! Spoon a layer of marinara on top and cover with half of the zucchini. Zucchini lasagna is a fresh take on a classic comfort food dish.

Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Cut the ends off of the zucchini, and cut in half, lengthwise. Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels. You can cook Zucchini Lasagna using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Zucchini Lasagna

1. You need of large zuccihini.
2. It’s of Olive oil.
3. It’s of pasta sauce (Newman’s is best bc they donate profits to charity).
4. You need of ground beef or turkey (optional).
5. You need of mushrooms (optional).
6. Prepare of Cheese (optional).
7. It’s of Parsley.
8. You need of Oregano / Italian Seasoning.
9. You need of Salt.

Dab zucchini strips with a paper towel to absorb the excess moisture. In a large pot, add olive oil, onions, and garlic. Please be very careful doing this step. Add another layer of zucchini slices.

Zucchini Lasagna step by step

1. Cut zuccihini into long thin strips and salt them. Then cook them in a skillet with olive oil until browned..
2. Cook meat & diced mushrooms in skillet.
3. Add in marinara sauce to meat/mushrooms.
4. Throw some oregano and parsley into the sauce/meat/mushroom mix.
5. Make layers of sauce/meat and zucchini.
6. Put in microwave or oven for 10 min or so.

This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It's a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that's your diet preference. Drain or blot moisture from the zucchini noodles; place evenly over the bottom of the casserole dish.