by Olena

Zucchini Lasagna

Olena's image
Olena Osipov
4.9 from 42 votes

This post contains affiliate links. Please see our disclosure policy.

Zucchini Lasagna made low carb with layers of zucchini instead of pasta lasagna, flavorful healthier meat sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

This zucchini lasagna recipe is guilt-free comfort food with the traditional flavor and rich texture of classic Italian lasagna. You could also use zucchini as a noodle alternative, for this chicken and zucchini casserole or Pad Thai zucchini noodles or zucchini noodles with chicken!

Zucchini lasagna in a baking dish

Zucchini lasagna with layers of delicious garlic and herb meat sauce, low carb zucchini noodles and melted cheesy goodness on top. It is so good even zucchini-hating kids loved it!

Then again, in this house, there’s no way to avoid zucchini; with grilled zucchini pizzas, stuffed zucchini boats, and baked zucchini fritters – I love to find ways to use this healthy ingredient. For those days when they’re just not in the mood for savory, I’m known for hiding it into baked goods like zucchini banana bread, or lemon zucchini muffins.

Zucchini lasagna recipe is definitely a labour of love and requires about 40 minutes of prep but the result is totally worth it. Once you make it a few times, things will go even faster. Pour yourself a glass of wine, crank up Frank Sinatra and enjoy the process. I can’t wait to make this zucchini noodle lasagna again, it is that good!

Why This Recipe Works?

  • Healthy ingredients like zucchini instead of pasta, cottage cheese in place of ricotta and low fat poultry, make each giant slice of comfort food run at only 318 calories.
  • Traditional flavors of meat sauce and cheese are all there. So, no lack of flavor.
  • Low carb lasagne with only 20 grams compared to 60 grams of carbs in same size of traditional lasagna.
  • Crowd pleasing meal – kids will eat it!
  • Non-watery with one secret ingredient and extra tips how to fix it, if it happens.

Ingredients for Zucchini Lasagna

  • Zucchini: Zucchini is a star of this lasagna. Look for straight zucchini.
  • Ground meat: I use ground turkey.
  • Soft cheese: I use cottage cheese to keep this zucchini lasagna recipe healthier but ricotta will work as well.
  • Egg: To help bind soft cheese mixture.
  • Tomato sauce: Low sodium plain tomato sauce from a can.
  • Spinach: Either a box of fresh spinach or frozen spinach that needs to be thawed.

This zucchini lasagna recipe is perfect to use up an older box of spinach that starts to wilt. If I see organic baby spinach on sale, I buy and freeze it. Then use to make this lasagne, green smoothie or lentil soup.

  • Shredded/grated cheese: Mozzarella cheese and Parmesan cheese to spread on top.

I recommend to shred/grate cheese yourself as it doesn’t contain preservatives and melts better.

  • Spices: Dried oregano, dried basil, garlic powder, salt and pepper.
  • Quinoa: Dry and uncooked quinoa absorbs a lot of moisture during baking, without adding many carbs and being gluten-free and wholesome ingredient.

You can omit quinoa but then I recommend to grill and pat dry zucchini with paper towels well.

ingredients zucchini lasagna

How to Make Zucchini Lasagna

  • Prep zucchini lasagna noodles: Using a mandoline, boxed grater or sharp knife, cut lasagna into noodle sheets. Sprinkle with salt and set aside. Before assembling zucchini lasagna you will have to pat dry them with paper towels.

If it is large store-bought or huge garden zucchini just cut it in half and then slice.

  • Make meat sauce: Cook ground meat for 5 minutes, constantly breaking into small pieces and stirring. Then we add dried oregano, basil, garlic powder, salt and pepper to cook for 30 seconds. Add tomato sauce and maple syrup to offset the acid in tomatoes.

Frying dried herbs makes them more fragrant.

  • Wilt fresh spinach in batches in the same skillet. If using thawed spinach, squeeze liquid well.
  • Make soft cheese mixture: Combine ricotta cheese or cottage cheese with egg and spices, so it adds flavor and holds better.

I puree cottage cheese with a stick blender to resemble more of a traditional ricotta cheese texture.

  • Assemble lasagna:
    • The key is to have all ingredients ready. In 9″ x 13″ baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa.
    • Place sliced zucchini overlapping a bit to create a single layer. Don’t forget to pat dry zucchini slices with paper towel. Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella cheese and 1/3 of spinach.
    • Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella cheese and all of Parmesan cheese.
  • Bake lasagna for about 50 minutes at 375 degrees F covered with aluminum foil or silicone lid for first 30 minutes, then uncover and bake for another 20 minutes.
  • Let stand for 20 minutes before slicing. This step is super important as flavors will settle, “marry” each other and the whole dish will re-absorb a lot of liquid.

Substitutions and Variations

  • Cottage cheese vs. ricotta cheese: You can use either. Just keep in mind ricotta is lower in protein and higher in fat, carbs and sugars. You can also use low fat ricotta cheese. I prefer cottage cheese which I puree for smoother consistency and it makes a huge difference.
  • Ground beef vs. ground poultry: Ground beef or pork, or combination of both will work and yield in more traditional lasagne taste. Ground chicken is great choice for zucchini lasagna with meat and yet low fat. I make chicken lasagna roll ups all the time.
  • Green zucchini vs. yellow zucchini/squash: You can use either. If you have patty pan squash, slice it and layer to overlap.

Top Tips for Non-Watery Lasagna

How to make zucchini lasagna not watery? Here are 4 tips to make zucchini noodles less watery:

  • Salt. Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery casserole.
  • Paper towels. Line large baking sheet with double layer of paper towels. Right before assembly, we pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible.
  • Quinoa sprinkled on the bottom of the pan will help absorb extra liquid during cooking. Don’t worry about liquid while baking. Once squash lasagna rests for about 20 minutes you will see there will be much less liquid left.
  • Grill. You can grill sliced zucchini before assembling. To do so, cut them a bit thicker.

FAQs

Is zucchini lasagna healthy?

Zucchini noodle lasagna is loaded with vegetables, squash and spinach, that are high in fiber, vitamins and nutrients. Not to mention low carb compared to traditional lasagne noodles like wheat or gluten free ones. Not that regular lasagne can’t be healthy, it sure can. Then combined with lean ground turkey, low sodium tomato sauce and layers of cottage cheese, you got yourself pretty wholesome dish.

Is zucchini lasagna gluten free?

Yes. Zucchini is a vegetable that is gluten free. All ingredients in this zucchini lasagna recipe are naturally gluten free as well.

How to cut zucchini lasagna noodles?


Using a mandoline. It is my favorite method because zucchini “noodles” will come out even thickness. I highly recommend to wear cut resistant gloves.

On a box grater. A typical box grater like this one has a slicing blade. It is not as sharp but can be used.

Slice with sharp knife. A sharp utility knife will be the best as it is smaller than a chef’s knife. The key is a sharp knife and time. 🙂

How to fix watery zucchini lasagna?

“Extra watery” lasagna can happen with extra watery garden zucchini or your personal preference. In any case, grab a turkey baster and quickly suction out desired amount of liquid around the edges of zucchini lasagna. Save this delicious sauce to add to tomato soup, borscht or minestrone, for example.

What to Serve It With?

Once prepared, serve the zucchini lasagna alone or alongside garlic bread and your favorite salad. I love to serve mine with a simple tomato and cucumber salad, lemon kale salad, and other green salad.

Leftover zucchini lasagna can be refrigerated for up to 5 days. It is already baked, settled and lost all its extra moisture. Just place in an airtight container and refrigerate.

Can You Freeze Zucchini Lasagna?

To be honest, I have not tried freezing zucchini lasagna. Zucchini consists of 90% water, so it is not a good vegetable to freeze and thaw. My gut tells me it is not a good idea to freeze zucchini lasagna. But if you would like to try, I recommend to grill zucchini first before assembling. Then allow baking dish to come to room temperature for 30 minutes before baking from frozen (might have to add extra 20 minutes to bake time). Please let me know if you try.

Can You Make It Ahead of Time?

To make ahead, assemble and refrigerate tightly covered with plastic for up to 24 hours. Before baking you can remove extra water accumulated at the bottom of the dish with a turkey baster. Let ceramic or glass dish warm up on the counter for about 15 minutes before baking.

More Zucchini Recipes

Check out this list of 45 zucchini recipes – for more healthy dinner ideas for zucchini season.

zucchini lasagna
Zucchini Lasagna

Foolproof Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful healthier meat sauce and gooey cheese. This zucchini lasagna recipe is guilt-free comfort food with the traditional flavor and rich texture of classic Italian lasagna and only 318 calories per huge slice.
4.93 from 42 votes
Print Save Rate
Course: Casserole
Cuisine: Italian
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 338kcal
Author: Olena Osipov

Ingredients

  • 5 medium zucchini cut lengthwise into 1/8" thick slices
  • 1 lb ground turkey
  • 1 tbsp avocado il
  • 1 1/2 tsp dried oregano divided
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/2 tsp salt + more for zucchini
  • Ground black pepper to taste
  • 1 tbsp honey or maple syrup
  • 2 x 14 oz cans tomato sauce low sodium
  • 11 oz box fresh spinach
  • 17 oz tub cottage cheese
  • 1 egg large
  • 3 tbsp quinoa uncooked
  • 8 oz mozzarella cheese shredded
  • 1/3 cup Parmesan cheese grated

Instructions

  • Cut zucchini lengthwise into 1/8" thick slices. Line large baking sheet with double layer of paper towels.
    Zucchini Lasagna
  • Place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery zucchini lasagna.
    Zucchini Lasagna
  • In the meanwhile, preheat large skillet on medium-high heat, swirl oil to coat and add turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring.
  • Add 1 tsp oregano, basil, garlic powder, salt and pepper; cook for 30 seconds, stirring.
  • Add tomato sauce and maple syrup; stir, bring to a boil and simmer on low for 5 minutes. Transfer to a medium bowl and set aside.
    Zucchini Lasagna
  • Return skillet to medium heat, add spinach in batches as it starts to wilt, stirring in between. Transfer to a bowl and let cool.
    Zucchini Lasagna
  • In a medium bowl, add cottage cheese, egg and 1/2 tsp oregano. Puree with an immersion blender until smooth. Set aside.
    Zucchini Lasagna
  • Pat dry each zucchini layer with paper towels transferring to another dish. You want to absorb moisture between each zucchini layer as much as possible. Using your hands squeeze as much liquid as possible from spinach and set side.
    Zucchini Lasagna
  • Preheat oven to 375 degrees F. Now it’s finally time to assemble zucchini lasagna.
    Zucchini Lasagna
  • In 9" x 13" baking dish, add a few tablespoons of tomato meat sauce, spread with a spoon and sprinkle with quinoa. Place sliced zucchini overlapping a bit to create a single layer. Spread 1/3 of tomato meat sauce, then 1/3 of cottage cheese, sprinkled with 1/4 of mozzarella and 1/3 of spinach.
    Zucchini Lasagna
  • Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of meat sauce, then sprinkled with remaining mozzarella and all of Parmesan cheese.
    Zucchini Lasagna
  • Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.
    Zucchini Lasagna

Store: Refrigerate in an airtight glass container for up to 5 days.

    Make Ahead: To make ahead, assemble and refrigerate tightly covered with plastic for up to 24 hours. Before baking you can remove extra water accumulated at the bottom of the dish with a turkey baster. Let ceramic or glass dish warm up on the counter for about 15 minutes before baking.

      Freeze? To be honest, I have not tried freezing zucchini lasagna. Zucchini consists of 90% water, so it is not a good vegetable to freeze and thaw. My gut tells me it is not a good idea to freeze zucchini lasagna. But if you would like to try, I recommend to grill zucchini first before assembling. Then allow baking dish to come to room temperature for 30 minutes before baking from frozen (might have to add extra 20 minutes to bake time).

        Video

        Notes

        • Cottage cheese vs. ricotta cheese: You can use either. Just keep in mind ricotta is lower in protein and higher in fat, carbs and sugars. You can also use low fat ricotta cheese. I prefer cottage cheese which I puree for smoother consistency and it makes a huge difference.
        • Ground beef vs. ground poultry: Ground beef or pork, or combination of both will work and yield in more traditional lasagne taste. Ground chicken is great choice for zucchini lasagna with meat and yet low fat.
        • Green zucchini vs. yellow zucchini/squash: You can use either. If you have patty pan squash, slice it and layer to overlap.
        • Slicing zucchini: You can slice zucchini using mandoline or grater with slicing blade.
        • Sodium: If using not low sodium tomato sauce, reduce salt.
        • Use 1  package of frozen spinach but thaw and squeeze well.
        • Quinoa is for absorbing extra liquid. You can omit quinoa but then I recommend to grill and pat dry zucchini with paper towels well.
        Recipe Post updated June 2021. See it for more Tips and FAQs.

        Nutrition

        Serving: 1slice | Calories: 338kcal | Carbohydrates: 20g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 862mg | Potassium: 838mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4253IU | Vitamin C: 33mg | Calcium: 317mg | Iron: 3mg
        Join today and start saving your favorite recipes

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        98 comments on “Zucchini Lasagna

        Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Hello, Do you still have the recipe for your stovetop zucchini noodle lasagna soup? It is delicious! And I want to make it again, but the link I previously saved no longer works.

        2. 5 stars
          Thanks so much for the inspiration. Hubby and I both LOVED it !!!

          I used my crazy productive garden veggies… homemade tomato sauce, kale to replace the spinach and half of a 6 pound zucchini !!!

          Of course this made a huge lasagna so I will test freezing some of it. I saw that you don’t recommend this but I’m hoping it will keep well. I could make and freeze several portions if it does.

          Would this work with winter squash (butternut) ? I counted over 50 large squash in my garden that will be ready soon 😉 The plan was to grow some for my alpacas but of course I want to cook some up for us too 😉

          1. Way to go on the garden produce! The recipe has not been tested with butternut squash, so can’t say for sure how that will turn out. If you try, we would love to know how it goes!

        3. 5 stars
          WOW 🙂
          Three people here are verrry happy, thank you SO much! My zucchini were large so I removed the seeds. Quinoa idea awesome and there’s no flavor issue with using it! One gluten-free, one diabetic, one “careful” pallette, all very satisfied 🙂 Used ricotta because I hadn’t picked a recipe yet, used one smashed garlic clove.
          Fabulous 💟

        4. That is the SMARTEST THING EVER to blend the cottage cheese with egg and spices! I haven’t ever thought of that. I am learning and trying so many new things following your website! Thanks for feeding my 2 hungry boys (the husband and pre-teen son). I love that I’ve found you

        5. What a nice format! This is my first experience on this website. There’s something for everyone here. I like it. I like the directions clearly stated and accompanying photos are a nice bonus. I’m anxious to make this lasagna. I really like the idea of adding the small amount of quinoa to help absorb extra liquid. A lot of thought and experience prepared this dish for your readers. Keep up the good work!

          1. Thank you for the kind words! Don’t be shy about leaving a rating after making the lasagna, can’t wait to hear how it goes!

        6. 5 stars
          I made the lasagna , it was pretty easy . My wife and I enjoyed it and had plenty of leftovers . I froze 1/2 for future use.

        7. 5 stars
          Delicious. My girlfriend asked me if I could make this dish for her. You should have seen the look on her face after she took her first bite. My friend saw my IG story and asked me about this dish On the same day. I sent him the recipe and he loved it as well.

        8. 5 stars
          Love love love this recipe! I’ve made your Zucchini Lasagna recipe several times – it’s that good. Low carb and very nutritious. I also want to say that I love your foodblog – it is one of the best out there, sincerely

        9. 5 stars
          This was so delicious! I didn’t have turkey so used ground beef with onion and garlic. I used the mandolin to slice a huge zucchini and salted with the paper towel layers. That got a lot of the moisture out as described. After that I grilled the zucchini on the stove top grill, and then assembled just as instructed. It was honestly one of the best lasagnas I have ever had. Taste and texture were perfect. We all had seconds! Thank you for posting this great recipe!

        10. 5 stars
          I had an overabundance of zucchini in my garden and was really glad to see this come up on my instagram. It was so good.. we ate leftovers for breakfast!!

        11. 5 stars
          I grilled the zucchini and added peppers – the reviews for the outcome were generous with their praise. I would definitely make this again. Also not as time consuming and fussy as I feared.
          Thanks Oleana!

        12. 5 stars
          This was a great dish.. for someone that doesn’t eat flour it actually was a great treat to have a lasagna dish. Double bonus family loved it.

        13. all your recipes look so delicious and healthy. Would it be possible for you to list the saturated fat information.

          Thank you so much

          1. Thank you! Some recipes have it and some don’t. Older ones don’t and I have to turn it on one by one. I will do it for this one now. Enjoy!

        14. 5 stars
          Amazing! My husband and I absolutely loved this dish…even my two year old liked it! It was easy and delicious.
          P.S. – I love your blog! It’s my new fave!

        15. 5 stars
          Amazing! My husband and I loved this…even my two year old daughter liked it! Very delicious and so much flavor.

        16. 5 stars
          I was fascinated to see this recipe because I made up a similar recipe for “veggie lasagna” last year almost identical to this process but made it Totally VEGAN! My version is DAIRY FREE, EGG FREE and MEAT FREE and of course GLUTEN FREE and my family loved it! I attempted this because my daughter & granddaughter are gluten, egg & dairy intolerant! And none of us eat “meat”! Here are the changes I made to the process. I used veggie burgers (instead of turkey); I used 3 types of DAIRY Free cheeses; and I used “EGG replacer” in lieu of the eggs. I have made it twice and added sautéd onions & red/yellow pepper as well. I even laid out my zucchini strips and salted them on paper towels to absorb excess water. I did learn a great trick from your recipe! I would have never thought about sprinkling quinoa over the tomato sauce on the bottom to absorb excess moisture!! Can’t wait to make it again and try that addition!!!! I am new on your site and look forward to learning new healthy recipes from you!! I love to be in my kitchen…cooking …with my JAZZ music playing in the background!! It’s my “happy place”!

          1. Hi Pam! Glad you are enjoying my site. The adaptations you made for a dairy, egg and meat free lasagna sound like a great vegan recipe.

        17. 5 stars
          This recipe is delicious! It is so flavorful and tastes much lighter than traditional pasta lasagnas. It was very juicy, but we didn’t mind. In fact, we took a spoon and poured all the juices over our pieces. My husband and I loved it so much, we finished 3/4 of it in one night. So unfortunately, we didn’t have much leftover. We will definitely make this recipe again:)

          1. Thanks for the positive feedback Patty! Next time you might have to make two lasagnas for leftovers 🙂

        18. 5 stars
          This is one of my favorite zucchini dishes. I purchased the safety gloves to use w my mandolin (highly suggest all do).
          Thanks Olena!!!!

        19. 5 stars
          Made this for dinner yesterday, it was absolutely delicious!!! Made a few changes, I didn’t have any fresh spinach so I skipped that. I also added about 1-2 tsp. crushed fennel to the sauce which really elevated the flavor immensely! Fennel goes into all of my tomato sauce recipes and it makes a huge difference. Served the lasagna with a mixed green salad with Olena’s strawberry salad dressing recipe, the flavor combinations were absolutely perfect!

        20. Is there anything I can substitute quinoa with? It seems I’m intolerant to quinoa (my stomach can’t seem to digest it!) and can’t consume it for that reason.

          1. Sure. You can skip it all together or use breadcrumbs or oats. It’s there just to soak up the extra juices.

        21. 5 stars
          Olena — forgot to add to my last review. Feel free to amend it. The zucchini was better than eggplant lasagna I’ve made b/c it is a bit “el dente”, which gives the recipe just the right texture; it’s a closer and better replacement in texture for lasagna noodles.

        22. 5 stars
          Thanks for another great, low carb recipe Olena! I of course had to mess with it to reduce carbs further. I used ground flax seed for the thickening agent (replacing the quinoa), and replaced honey with Truvia. I also added sauteed onion and mushroom in with the spinach for additional veggie count and flavor.

          My whole family loved it – rare. This is going in my every day recipe book for reuse, as it’s a great all-in-one dish.

        23. 5 stars
          I absolutely love this recipe! I would really like to be able to make it ahead for a larger family dinner. Olena have you or anyone else tried freezing it yet?

        24. 5 stars
          This dish was amazing – I had a lot of zucchini and love low carb, so gave it a try-AWESOME!!! Delicious!!! Also, had never used quinoa before. I will definitely make this again.

        25. 4 stars
          I enjoyed the lasagna. It was soupy even though I had squeezed the heck out of the zuc. The flavor was quite good.

          Side note: I use a mire pax in my cooking a lot. It is an easy way to sneak in some veggies. I added my left over zuc. In my more pax of onion, carrots, and celery in a meat sauce tonight.

        26. 5 stars
          This recipe is fabulous! I left out the spinach and cooked green bell peppers & onions in with the turkey. Family Loved it! No one missed the noodles & I liked it better!

        27. 5 stars
          Ground turkey is on sale this week near me but I was feeling pretty uninspired until I stumbled across this recipe. Mid-summer in southern California means we have more zucchini than we know what to do with, so this will be perfect. I already started on my homemade marinara with my morning harvest of tomatoes and I can’t wait for this lasagna tomorrow night. I can taste it already. I think this one will remind my wife why she keeps me around. 😉

        28. 4 stars
          I made this recipe today and although it was delicious I found there was quite a bit of water after I cooked it but I would make this again my husband loved it

        29. 5 stars
          Absolutely delicious! I didn’t have cottage cheese so I substituted plain yogurt for the cottage cheese. It came out amazing. I can’t wait to make it again!

        30. 5 stars
          I believe I have made this recipe before, like a year ago. The recipe was absolutely delicious but my forgetful self forgot to save it to my favorites. My question is; have you changed this recipe since last year? I’m positive that i had gotten the lasanga recipe from your page because the steps are very similar but I don’t remember making the cottage cheese mixture. I only remember putting the cottage cheese and mozzarella directly onto the lasanga.

          1. Sorry for delayed reply. I did change it a little bit by adding more spices and flavor especially to the cottage cheese mixture. You can still add plain cottage cheese. I just find this way it’s better. Not much changed otherwise though.:)

        31. 5 stars
          So good. I have shared this recipe with many friends. It’s amazing how the zucchini actually resembles pasta noodles in texture.

        32. 5 stars
          Wow! Very delicious with lots of flavor. My husband and I cleaned our plates along with my sister and mom the next day. I plan to try your chicken zucchini casserole next. Thank you Olena!

        33. 5 stars
          I thought this was absolutely delicious! It was a really satisfying meal. One of my favorite meals was your zucchini noodles with sauce, and this was equally good. Thanks so much for the great recipe!

        34. Hi Olena. The recipe you shared looks wonderful and I am trying it tomorrow evening for dinner. I was wondering if you have to cook the dish covered? All of my casserole dishes have plastic covers so definitely can’t use those!

          Thanks!

        35. 5 stars
          Hi Olena…I just tried your recipe and it was delicious!! My kids, 10 & 6, also HATE zucchini but both had 2 servings!!!

          1. Hi Lisi. My boys are exact same age and hate zucchini too. In all fairness, I wasn’t a picky eater as a kid but couldn’t stand zucchini. So, let’s give them some credit.

        36. I cannot wait to try this one either sounds really good! I like your suggestion of frying up other veggies in it. I bet that would taste even better than just the zucchini.

        37. Hi Olena, just met my sons girlfriends parents tonight and the mothers name is Elana which I had never heard of until I read your story , and the background of your name and origin , so interesting ! I love learning about different people and their stories , what an awesome world we live in , if we only took the time ! You are a beautiful women and your family sounds like lots of energy and fun , if eating clean helped you achieve even some of that I’m on board ! Thanks for the added sun to my very cold cloudy day , I’m turning up the radio and staring my first recipe of yours , the zucchini lasagna !!!! Keep making me feel like I can do this !!!! Your blog is fabulous, interesting and fun to follow . The way you reply to your followers makes it easy to see what a truly genuine person you are !

          1. Hi Meg. Aren’t you sweet?! Thanks so much. I try to be here as much as I am in real life. I love honesty and can’t stand anything fake. The older I get the more it turns me off. I shut off and lose interest in anything and anyone fake. Life is short.
            My friend has a friend and her name is Elana and she is from South America or Philippines. I forgot. Where is this Elana from? My name in Russian is Elena and in Ukrainian Olena. But truth is my short real name is Lena who nobody can pronounce right.
            I am glad I could inspire you. I will keep trying to do that as I keep to inspire myself on a daily basis lol. Some days are better than others but life is like that. It is all good.
            Yes, our active lifestyle and outlook on life is thanks to clean food. For sure. We feel great!!!

        38. I there the pic looks awesome was wondering if the ground turkey is a big part in the recipe I don’t eat animal is there anything besides that that I can use I’m using tofu for the exchange wit the cottage cheese cuz I don’t do dairy I really don’t want to rat just a big pan of zucchini an tofu..lol..any suggestions thanks in advance

          1. Tofu and zucchini doesn’t sound too appetizing lol. I would use cooked quinoa instead of turkey. Probably with panfried bell peppers, onions and mushrooms for more flavour. Kinda veggie vegan lasagna.:)

        39. 5 stars
          I made the zucchini lasagna, it was wonderful and very tasty easy to make. The only item I change was the cottage cheese, I’m lactose intolerant, I used creamy tofu and added some spices n herbs. It was very very good and even better the next day. thank u

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!