How to make it

  • Cook the beef and sausage in hot oil ina large skillet over medium-high heat. Cook until meat is no longer pink.
  • Add mushrooms, onion, and garlic. Cook for several minutes, stirring frequently.
  • Add tomatoes with juice, marinara sauce, salt, basil, and Italian seasoning. Set aside.
  • Combine the ricotta, eggs, and parsley in a medium bowl
  • Spoon 1/4 of the sauce onto the bottom of a 13x9-inch baking dish. Top with 1/3 of the zucchini, 1/3 of the ricotta mixture, and 1/4 of the mozzarella. Top with another 1/4 of the sauce.
  • Repeat the layers two more times (for a total of three layers), ending with the sauce.
  • Cover with foil. Bake at 350 F for 45 minutes.
  • Remove the foil, and cover with remainin 1/4 of the mozzarella.
  • Bake uncovered for 10 minutes more, or until the cheese has melted.
  • Let stand at least 10 minutes before serving

Reviews & Comments 6

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  • otterpond 8 years ago
    One of my cooking buddies suggested I could make noodless lasagna substituting zucchini. Here is the proof! Thanks. I've got to figure out how to cut this down to a smaller size but it is great to see an obviously successful recipe.
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    " It was excellent "
    blackpondoutfitters ate it and said...
    we have made this with and without the meat and we love it (we are up to our eyeballs in zucchini right now!) - it was also a big hit at the last BBQ - this is a great way for lasagna lovers looking to cut carbs! FIVE FORKS!
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    " It was excellent "
    juels ate it and said...
    This recipe is simply perfect! Surprised it hasn't been rated yet! Definitely a 5! I love zucchini, saving this one!
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  • hottamale 11 years ago
    Mmmmm! I love zucchini and am always looking for new recipes using it. This sounds great!
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  • bustedparts 11 years ago
    sounds great!
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  • debra47 12 years ago
    Sounds like a great combination.
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