Zucchini Noodle Lasagna

I made this lasagna at least four times.  Each time it was yummy but too watery.  I finally was able to keep the water away.  This recipe is the result of my trial and error.


  • 2 large zucchini (or one huge one)
  • 1 tablespoon salt
  • 1/2 recipe of homemade Italian sausage
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 jar tomato paste
  • a few shakes dried basil
  • a few shakes dried oregano
  • 2 eggs
  • 1 large container ricotta cheese (I think it is 27 oz. but I couldn’t verify)
  • 2 tablespoons chopped fresh parsley
  • 1 package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 12 ounces shredded mozzarella cheese
  1. Preheat oven to 300 degrees F.
  2. Slice zucchini lengthwise into very thin slices.  I used a mandolin.  Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce, cook the sausage and stir in the green pepper and onion, or cook the green pepper and onion and stir in already cooked sausage. Stir in tomato paste, and oregano.  This doesn’t really look like sauce, but this helps cut down on a watery lasagna.

    My sausage was already cooked, so I just cooked the green peppers and onion. I shook the spices on too 🙂

  4. Take your zucchini slices and lay them out on cookie sheets.  Bake in the oven at 300 for 10 minutes.
  5. Meanwhile, stir eggs, ricotta, and parsley together in a bowl until well combined.
  6. Turn the oven up to 325.  To assemble lasagna, spread 1/2 of the meat sauce into a 10 x 13 casserole dish.  Then layer 1/2 the zucchini slices.  
  7. Layer 1/2 the ricotta mixture.
  8. Layer all of the spinach.
  9. Then layer all of the mushrooms.
  10. Then 1/2 the mozzarella cheese.
  11. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella.  Cover with foil.
  12. Bake at 325 degrees for 45 minutes. Remove foil; bake an additional 15 minutes. Let stand for 5 minutes before serving.

Some little side notes:

  • It would be easier to just pour a jar of spaghetti sauce in this recipe, but it will turn out too watery.
  • I used a jar of Organic tomato paste for this recipe.  You may not be aware that most canned products (especially tomato products because of the acidity) contain BPA (Bisphenol A), even Organic canned products.  Follow the link and look up BPA; it’s not fun stuff.  This is why I choose to buy tomato products in jars.

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