I never liked the stuff from the store but could eat the homemade stuff warm all day. Fastest lasagna I’ve ever cooked and it was delicious! In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 to 1/2 teaspoon of each). Still, lesson learned, and I would definitely make this again. Learn how to minimize the spread of germs with an extra few seconds of scrubbing.

Freshly ground pepper

Thanks Mel!Happy you loved this one, Natalie! All Rights Reserved. Zucchini is one of my favorites, but the rest of the family hates it. Once you’ve sliced the squash, the lasagna is a snap to put together—just layer the ingredients and bake. Keep everything from your countertops to your dining room chairs germ-free. Okie doke?Making use of no-boil noodles (the only way to go for lasagna/ne in my book) and simple homemade red sauce, this zucchini version is a cinch to put together and despite being meatless, it’s one of our favorite summer dinners and my kids gobble it up.They learned long ago there’s just too much of the “green stuff” to pick out so they gave up.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.I made this last night and oh my gosh.

Thanks for another tried and true recipe for all the tomatoes and zucchini I have to use up!Erin – Its my preference but you could boil regular noodles and use them instead; I haven’t tried it in this recipe so I don’t know if the liquid would need to be reduced slightly.I used the regular noodles and it worked great.

Start by carving out a designated work area in your space.

All can be made in 45 minutes or less. If you make this again it might be helpful to know approximately how many ounces of zucchini you used. It didn’t bake down like I expected–mine was much thicker looking than yours, but it was heavenly whatever size it was!

Let stand for 10 minutes.Garnish with oregano.

Dotwith 1/4 cup ricotta. It’s an oldie but a goodie!I made this for dinner last night and it was delicious!

After 10 minutes, blot excess moisture with a paper towel. Pulse tomatoes withjuice in a food processor until finelychopped.

Bake, uncovered, untillasagna bubbles and top browns,50 to 60 minutes. I’m really looking forward to giving this recipe a try.I'm Mel, food is my love language, and my greatest desire in life is to share the best of the best recipes with YOU! Strips of zucchini stand in for lasagna noodles, adding texture and flavor. Except that I didn’t follow your recipe exactly and ended up with crispy edges on my noodles because I don’t think I added enough liquid.

Thank you!Glad your are doing the homemade ricotta! I’ll be giving this a whirl when I get my first zucchini harvest from my garden!This lasagna looks awesome, but it means I’ll have to actually remember to pick my zucchini when it’s still a normal size and hasn’t transformed into monster veggies! Add turkey; cook,breaking up any large pieces, untilbrowned, 3 to 4 minutes. Thank you! It was so simple and quick, which is exactly what I needed. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. 1 cup part-skim ricotta cheese When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes.

I cut the lasagna 1/4 inch thick, slightly brown in a pan with Pam and layer it up just like noodles. 12 ounces ground turkey, preferably dark meat

Step 1

My husband enjoyed it, too.

I’ve heard mozzarella is just as easy and tastes amazing homemade but haven’t tried that yet.Sorry to leave this here, but I don’t see how to contact you.I’d love to feature this recipe for Meatless Monday at BlogHer (just your photo, a description, and a link to get the recipe from your site.

I had to double check when you posted this and I can’t believe I haven’t made it before!

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes.

Place 5or 6 zucchini slices, overlapping slightly,in the bottom of an 8-inch squarebaking dish. This recipe rocked and exceeded my expectations, not that they were that high. Cookonion and red-pepper flakes, stirringoccasionally, until onion is tender,about 8 minutes. Heat oil in a large straight-sidedskillet over medium heat.