No-Noodle Lasagna: Zucchini in a Starring Role

In the summertime, you don't need noodles to make a great lasagna. With overgrown zucchini in the garden, the "noodles" are cut to order. When trying out this recipe, I'd worried that zucchini would be too wet to use in this capacity. But I was wrong. It worked out just fine.

If you're inclined to trick people into eating their vegetables, you could trim your "noodles" to hide their green skin. But this dish is so tasty, you probably won't have to.

No Noodle Lasagna


1 large or 2 small zucchini

1 pound "loose" sausage (or cut from casings) *or* 3/4 pound ground beef, plus half an onion and 2 cloves garlic

1 large jar of your favorite tomato sauce

1 15 or 16 oz tub of ricotta cheese

2 eggs

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1/2 cup panko bread crumbs (optional)


Preheat oven to 375. Oil a 9 x 13 baking dish, and cut the zucchini to a length which corresponds to the width of your baking dish. Slice zucchini thinly, and set out on paper towels to air dry.

Brown sausage (or beef, onion and garlic combination) in a skillet. When brown, add half the tomato sauce and stir to combine.

Place a layer of zucchini noodles in the bottom of the pan. Layer with 1/2 cup of the mozzarella and a tablespoon or two of bread crumbs. Cover with another layer of zucchini.

Combine the ricotta cheese with the two eggs and 1/4 cup of the parmesan cheese. Stir to thoroughly combine. Gently spread the ricotta mixture all over the zucchini layer.

Add another layer of zucchini "noodles." Over these, spread the meat mixture evenly. Cover with more zucchini and then add mozzarella and bread crumbs. Finish with one or two more layers of zucchini, mozzarella and bread crumbs, ending with zucchini. Spread remaining sauce on top, adding last bits of mozzarella and the parmesan on top. Bake for 45 minutes (uncovered) until bubbling everywhere and browning on top.

Cool for ten minutes, then slice into squares and serve hot.

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