Comments on: Zucchini Lasagna

By: Jess - Budget Bytes

Jess - Budget Bytes — Tue, 27 Aug 2024 18:10:53 +0000

In reply to Maggie. So glad you enjoyed it, Maggie!

By: Maggie

Maggie — Sat, 24 Aug 2024 16:06:40 +0000

In reply to Paige - Budget Bytes. Thanks Paige! I made this for dinner earlier this week and we loved it!

By: Paige - Budget Bytes

Paige - Budget Bytes — Thu, 22 Aug 2024 15:26:13 +0000

In reply to Maggie. Good catch, Maggie! It goes on the zucchini after patting dry and before going in the oven to pre-roast. Just updated the recipe!

By: Maggie

Maggie — Thu, 22 Aug 2024 00:50:37 +0000

I might be looking right past it, but when do you use the garlic powder that’s listed in the zucchini prep section of the ingredients? Thanks!

By: Judy

Judy — Tue, 13 Aug 2024 15:13:33 +0000

I love this flavorful low carb lasagna! Yummy!

By: Kathryn

Kathryn — Mon, 12 Aug 2024 16:51:12 +0000

This looks delicious! Another trick for watery zucchini, which has the bonus of being a prep-ahead trick and a way to deal with zucchini if the garden gets ahead of you. It also gives you a taste of summer in the middle of coldest winter.

The trick is to freeze the slices you need for this recipe. When you thaw the frozen zucchini slices to assemble the dish later, the excess water will drain out as they thaw out.

By: janmaus

janmaus — Mon, 12 Aug 2024 16:19:07 +0000

This looks wonderful. I like veggie lasagnas, too. I often make one with eggplant, but zucchini absorbs much less oil and is definitely a more healthy choice. I also like to use jarred pasta sauces–I have a couple of faves and although a homemade tomato sauce is always a good choice, the jarred ones are big time savers, not to mention usually as economical. There are a couple of very good mid-priced brands that are often on sale at supermarkets. I’ve already assigned 5 stars to this recipe because I know I will love it.