#FoodieFriday Zucchini Lasagna #Recipe

I’ve been trying to watch my carbs because that’s the one thing that really helps me lose weight and feel better. It’s tough, because I’m a carboholic, but recent studies indicate that diets that are lower in carbs are better than diets low in fat.

With that in mind, I’ve curtailed carbs and have lost over twenty pounds. This is, sadly, another of my downs on the roller coaster that is my weight, but still, better to be on the down side of it.

Since it has worked for me, I’ve been playing around with how to lighten the carbs in what would normally be carb heavy dishes, like lasagna. Last week I made a lower carb and lower fat lasagna for a holiday party. I’m sharing the recipe with you today!


4 to 5 medium zucchini, thinly sliced lengthwise
4 cups spaghetti sauce (if you don’t have any homemade, try Classico 4 Cheese Sauce)
2 pounds skim milk ricotta cheese
1 pound skim milk mozzarella shredded
1 cup grated parmesan cheese
1/8 cup chopped fresh parsley
1 egg
Olive oil
Barilla No Bake Lasagna Sheets


Preheat the oven to 350 degrees.

Place paper towels in a colander and empty ricotta onto paper towels. See Step 1 below. This is to help get rid of some of the extra moisture that can make your lasagna runny.

In a non-stick pan with very little olive oil, brown the zucchini slices and place on a paper towel to soak up any access oil. See Step 2. Some recipes call for using the zucchini raw, but again, this creates too much moisture and that brown on them is caramelization that adds flavor to the dish.

In a big bowl, beat the egg, add then add 1/2 cup parmesan cheese, 1/4 of the shredded mozzarella, the parsley and the ricotta. Mix until blended.

Once you’ve got all the zucchini cooked and the ricotta mix done, spray a 9×13 pan with a little oil and do a layer of spaghetti sauce. Just enough to cover the bottom. Add the first layer of Barilla No Bake sheets. I only use these at the top and bottom to strengthen the layers.

Spoon the ricotta mixture onto the lasagna sheets and smooth out. Then arrange the zucchini slices perpendicular to the lasagna sheets. Why perpendicular? To add body to the lasagna so it will hold together. See the Assembly photo below.

Top the zucchini slices with a little spaghetti sauce and 1/4 of the shredded mozzarella. No ricotta this layer.

Add another layer of zucchini slices perpendicular to the first layer. Again, alternate the layout of the slices to help stabilize the layers. Top this layer with some spaghetti sauce, the remaining riccota, and another 1/4 of the mozzarella.

Finish the top of the lasagna with the Barilla lasagna sheets running perpendicular to the layer below this. Smooth spaghetti sauce all over and make sure you cover every inch of the sheets, but don’t make it too wet. Top with the remaining mozzarella and parmesan cheese.

Bake for about 45 – 60 minutes. Let sit for about 30 minutes before serving.


2 thoughts on “#FoodieFriday Zucchini Lasagna #Recipe”

  1. Wish I could start a diet and stick to it…I need to lose quite a bit of weight but have no interest in trying…good luck!

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