I made zucchini lasagna for dinner yesterday. I didn’t use a recipe. I just threw some stuff together. The main idea was to use thinly sliced zucchini in place of noodles. I did add a few noodles just to use them up. But it was mostly zucchini. The noodles were good, but not necessary. This was my use things up lasagna. I still had a 1/2 lb. pkg. of Meijer beef to use up (this could easily be a meatless meal, but I wanted to use up some beef). I had a jar of boughten spaghetti sauce that was getting close to date (I add some extra seasoning to it to make it taste more homemade). I had a few stray lasagna noodles. I had about a 1/4 cup of chopped spinach that I tossed in. And I still had a couple zucchinis to use. I used whatever cheese we had on hand. This was very good!!! We all loved it. Rebecca kept asking for more “zagna.” This was a great way to use up zucchini and get more veggies in our diet. For noodles I used 2 lasagna noodles (all I had left) and some fettuccine. I didn’t cook the noodles. They mostly cooked in the oven. A few tougher spots on the lasagna noodles, but still fine. I would recommend the thinner noodles if you aren’t going to pre-cook them. The fettuccine noodles were totally cooked. I’ll try to write down approximate quantities.
Zucchini Lasagna
Zucchini Lasagna
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2 medium zucchinis, sliced thinly lengthwise
1/2 – 1 lb. ground meat (beef or turkey would be good, or it would be good without meat too), cooked and drained
1 jar spaghetti sauce
any kind of pasta, if desired (leave it out or use GF to make this GF)
veggies – any veggies you want to add. I added frozen peas and spinach.
8 oz. shredded cheese – I used a mix of mozzarella, grated parmesan and grated edam
Spray 9×13 baking dish. Spread small amount of sauce in bottom of pan. Layer 1/2 of the noodles, 1/3 of the zucchini, 1/2 of the veggies, 1/2 of the meat, 1/3 of the cheese, 1/2 of the sauce. Repeat. Finish with a layer of zucchini and cheese. You can cover it with plastic wrap and refrigerate it at this point if you are prepping ahead.
To bake: Cover with tinfoil. Bake at 350 degrees for 1 hour. Remove foil. Bake another 20 min.
Looks great! I plan on doing using some of the long slices of zucchini that I’ve frozen in lasagna as noodles this winter. I made that crockpot noodle-less lasagna this summer (though it never made it to my blog for some reason…) and it was awesome. Baking it would probably be even better!
I’m surprised your lasagna noodles didn’t cook all the way. I never cook my lasagna noodles first and I don’t use the no-cook noodles either. I’ve never had them not cook all the way while baking.