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
- Preheat oven at 375˚ F
- Cover your lasagna with foil and bake for 45 min.
- Remove the foil and bake for another 15 min or until the cheese is golden brown.
- Let it cool for about 20 minutes before serving.
Guilt-Free Goodies 
I made lasagna last night- yum! I like this no-noodle version.
The zucchini and spinach don’t leak water? Thanks for the recipe.
It does but not a lot. It wasn’t “soupy.” The lasagna stayed intact.
Thank you so much! Looking to live a healthier lifestyle with fewer carbs. This looks wonderful.