I like to spray the pan with cooking spray so any noodles or cheese that are touching the side won’t stick. it took just a few minutes to slice the zucchini, then let sit for 10 with salt to draw out moisture while preparing the meat sauce…. It would be like Eggplant Parmesan or something similar. The leftovers taste even better than it does fresh out of the oven, and they freeze and reheat beautifully. Love your recipes! I used a mandolin to get the zucchini to 3 mm strips then salted and left the strips for 30 mins. I made this and it came out so good!!!!! His first book, Season crushed tomatoes to taste with salt. Great flavor, and I didn't sense missing the pasta. I mix in some defrosted frozen spinach into the ricotta mix to give it a bit more umph and it's awesome! Coming from someone that usually makes easy recipes, this was definitely worth the effort . My family couldn’t get enough of it. I was worried about getting the long slices thin enough, so I actually just sliced the zucchini into circular slices like I normally would. How would you recommend cooking the zucchini for those of us that don’t have a grill? I made this for my husbands' side of the family, for his birthday get together (aproximately 20 people). My husband, who I am trying to introduce to healthy, tasty eating, likes it and my one year old eats it all- and we normally cannot get him to eat meat! I pretty much followed the recipe closely. Instead of 16oz of mozzarella I used a 200g package (just under 8oz), for a revised pointplus value of 8. Aside from it taking MUCH LONGER than 70 minutes to prepare (next time I will gril the Zuchinni as the ground meat is browning) you did not mislead us. Used a grill pan on the stove to dry out the zucchini, which I cut with a very sharp knife as I don’t own a mandoline. Sure this won’t influence the taste, but it won’t be as pretty as the recipe. But this recipe is a KEEPER. Now check your email to confirm your subscription. Ugh, the spell checker changed “zuke” to duke….. same happened several sentences down…. Defrost, salt, dry, then grill/bake? This spinach and zucchini lasagna is vegetarian, low-carb, and gluten-free. We are going try dehydrating the zucchini the night before to see how that turns out. Sign up to receive new recipes, plus get a FREE e-cookbook when you subscribe! Stir well. I recently used this recipe with pasta noodles, and it was lacking… This recipe has ruined regular lasagna for me but I couldnt be happier. I just started Weight Watchers (Pts Plus) last week. With regular lasagna you typically layer the layers criss-crossed so it holds together better. Used a medium shallot in lieu of the onion (easier for my digestive issues; no black pepper either for same reason). It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles. It melted nicely and tasted yummy. I had a debacle once with a mandolin and hate using it. We also use the meat sauce with your butternut squash noodles, Thank you for your recipes. After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce. Why do you post a review before the dish is completed cooking? This site uses cookies to help provide the best user experience. I am not on a diet…. Also, pretty dangerous because I feel I could eat the whole pan! I found this recipe going through the "Freezer Friendly Recipes" but noticed that there is no mention of freezing it. So we inherited a ton of zucchini from the neighbors. Made this tonight — so delicious! Will be making it (often) in the future!!! I used a 10" x 14" pan–How many points would this be for a serving and how big is the serving? I just threw it together then checked the recipe for oven temp only to realize I was supposed to do a ton of work to the zucchini. But, I have a question. Made this for my keto lunches. I have a VERY BIG courgette from my garden (I’m in the UK) so I am going to have to improvise on how to slice it! I have a healthy salad recipe to share, its a salad with Indian herbs and i got appreciated by many friends for it! The sauce was flavorful and I seasoned the ricotta mixture. Thanks for a great adaptable recipe. Using a pound of ground venison, no fat added, what would you make the WW Smart points for this recipe? I’m wondering if adding mushrooms would help or if I should just add one or two layers of noodles. Love this recipe! Thanks Gina, love the updates! I should have added that this was WONDERFUL and we will be making it again! Add a rating: Comments can take a minute to appear—please be patient! I understand some variations by brand, but is it reasonable to expect 150 or more? Anyways, it was great. Let stand about 10 minutes before serving. More cheese is always good! This was so delicious! I didn’t drain the fat juice from the meat, but instead, used a strainer spoon afterwards when applying the sauce to the dish (the fat really helps caramalize the onions). Thank you for this dish! I followed everything exactly and 3 zucchini gave me enough for 2 real layers with filling and then a top layer. Cover and bake at 350° for 40 minutes. For him that his huge because not just anything goes in this box. And, because it is all I had, I used a lot of veggie cheddar cheese with some regular mazzarella and parmasan cheese. Well worth it – it is still delicious! I used dried italian seasoning since I didn’t have fresh basil, and I seasoned the ground beef with additional salt and pepper. I use just a few more vegetables because they get so small after roasting them. If I am correct, and i substitute half the beef for carrots, it will bring the pts plus value down to about 7 pts! Your experience with freezing this recipe plez. I’ve tried this recipe recently and it appears really good. ?? Thanks for sharing Kathryn, I love this too! Can you make this ahead of time? For those of us who don’t eat red meat, what would you suggest as a substitute? when I enter this exact same receipt into MyFitnessPal Recipe Maker it says the calories are 463 instead of 275. I made this tonight for supper and hubby and I loved it! I don’t think the dish suffered–it seemed plenty cheesy! Considering slicing 1/4 inch thick net time. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Use as much or as little mozzarella cheese as you wish. I have been making a similar recipe for years, but I do not grill the zucchini. Sure, might be better to freeze after assembling and then bake it day of. I made this two weeks ago. Thanks for all your great recipes. Thank you, Gina! Despite grilling the zuchs first, it was still kind of watery. Next one I’m making is cauliflower fried rice. In the picture of the layering, it looks like you are layering the zucchini all facing the same direction. Came home. Using a minimal amount of cheese in between layers keeps the vegetable flavor at the forefront. Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. The only thing I did (and this is only to please my taste) was to sprinkle Fennel Seeds on top of mine.. The good news is I am almost 100% better. Drizzle lightly with olive oil. I usually do it like this. Get these ingredients for curbside pickup or delivery! I made this today…it was amazing!! As we waited for the lasagna to cook (this thing did take a long time from start to finish) we played cards, had some wine on the balcony and enjoyed each others company while the heavenly smell of lasagna wafted out from the kitchen. Sautéing the vegetables drives out excess moisture and adds flavor. Absolutely delicious! Used ground veal 2nd time around. But, my favourite kitchen tool for making zucchini noodles is the mandolin slicer. My boys were starving by the time it was done! I also tried another persons suggestion of using 8 oz ground beef mixed with 8 oz grated carrot. Mine also came out a little watery even after grilling the zucchini first but was still really tasty! Also could i replace cottage cheese for the ricotta? I know wegmans and target carry the 93/7 ground beef, so I don’t think that was a mistake. Definitely a great weekend recipe when you have more time to devote to prepping it. Uncover, and cook an additional 10-15 minutes. 7. I make it so often, I even make it for my Weight Control Clinic patients. I didn’t buy part-skim . Didn’t miss noodles at all. This is the first dish I made from this site and it is terrific! I make and freeze in single servings all of the time. I do not have a grill pan so I just used a large fry pan and quick seared each side. I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. I made a few substitutions – 1.5 lbs lean ground turkey instead of beef (have to include a lot of meat for my hubby who is a competitive power lifter!) My 8 year old said this was better than regular lasagna! I have a really long zucc seeds are very large Noone has asked about the seeds r they a problem or should I eliminate some of them???????? I used one jar of spaghetti sauce and it turned out great. Zucchini casserole is more like it. I have made this lasagna several times and it is always a hit. I baked ours for 40 minutes with foil to be sure the zucchini was very soft and then without foil for another 30 because we love our cheese well done and this was PERFECT. I used home grown zucchini and tomatoes. It is a bit better with meat (I am a carnivore) but this sub meant I could eat 2x the amount for the same cals. Will make again for sure! Thank you! Everyone had seconds of the lasagna. I might try slicing the zucchini to 1/4" instead of an 1/8"… hoping that will give it a bit more texture. This information will not be used for any purpose other than enabling you to post a comment. Sprinkle slices lightly with salt; set aside to drain in a … Delicious. They only take a minute on each side on the grill. I grilled the zucchini with some lemon pepper seasoning and pulsed the onions, garlic and basil in the food processor (because my knife skills leave much to be desired, and I'm just lazy) and sautéed before I threw in the tomatoes. I’ve made this Spinach and Zucchini Lasagna many times and have made the zucchini noddles using all three tools. Katie, I know! It has been much better but, having cooked professionally for years, I find the flavor of many WW recipes pale in comparison to (what I regard as) "real food." I haven't seen your mac n cheese before, but now I want to check it out! There was a little water that came to the surface but I soaked it up with paper towels. We both loved this, took a bit of time but lasagna always does. The result was amazing and LESS POINTS….down to 6 pts I believe! per serving and has whole cloves of garlic in it. I used blocs ground crumbles turned out great! Pingback: 16 Must-Have Keto Recipes for Every Meal of the Day - The Fit and Healthy Baker. I absolutely love your blog- I have been following it for over 2 years since I did the WW program a few years ago and you helped me be successful with the program. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Thank you! My sister dropped by while we were eating and said she wouldn't eat it because it was too healthy. Made this tonight for dinner and I wasn’t sure my family was going to like it….but they loved it and asked me to make it again!