No-Noodle Lasagna

One of my favorite comfort foods is lasagna. I love the smell of it while it’s baking or seeing it come out of the oven with the cheese bubbling over. I would take a serving and eat everything that I could scrape off the noodles. (That’s how I eat pizza too!) I thought I would never be able to enjoy a “whole” lasagna anymore. Then I discovered No-Noodle Lasagna by using zucchini slices as a substitute. My whole family likes it too! And it’s a great way to “sneak” the veggies into the kids’ meals. So now we can all enjoy this lovely low-carb, gluten-free dish together for lunch or dinner. (And the leftovers are still as delicious, or even better the next day!)

Sorry, I don’t have a recipe. I just layer my sauce, 2-3 large zucchini slices and grated mozzarella cheese into a baking dish. I particularly like a layer of ricotta cheese mixed with a bit of spinach in one of the layers, and make sure I top it with a layer of mozzarella. So my layers go in this order:

  • Cover bottom of baking dish with a little sauce.
  • Zucchini slices
  • Sauce
  • Mozzarella cheese
  • Zucchini slices
  • Ricotta/Spinach layer
  • Mozzarella cheese
  • Zucchini slices
  • Sauce
  • Mozzarella cheese
  1. Preheat oven at 375˚ F
  2. Cover your lasagna with foil and bake for 45 min.
  3. Remove the foil and bake for another 15 min or until the cheese is golden brown.
  4. Let it cool for about 20 minutes before serving.

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4 thoughts on “No-Noodle Lasagna

  1. It does but not a lot. It wasn’t “soupy.” The lasagna stayed intact.

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