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“This is a recipe I started making several years ago when my parents had an overflow of zucchini from their garden. I replaced the typical lasagne noodles with zucchini strips (by using a mandoline) and now it is one of the most requested dishes I make. We eat it all year round and it is not only so much healthier than typical lasagne - it is ABSOLUTELY DIVINE. I can't tell you how many times people have asked me for this recipe (but it's a lot)!”
1hr 25mins

Ingredients Nutrition


  1. 1. preheat oven to 350; coat a deep 9x13 (or 8x11) inch baking dish with cooking spray.
  2. 2. slice zucchini into thin strips with a mandoline. Stop slicing with you see the very center of the zucchini with all the seeds and discard that part. Chop your bell pepper and onion and set aside.
  3. 3. in a skillet, cook lean ground meat (beef / turkey) with the garlic salt, pepper and Italian seasoning in a large skillet over medium high heat for 5 minutes. Add green pepper and onion; cook and stir. Stir in ½ jar of your store bought marinara sauce. Bring to a low boil; reduce heat and simmer sauce for about 5 minutes, stir occasionally.
  4. 4. layer lasagna by spreading ½ of the plain jar sauce into the bottom of prepared baking dish. Then layer 1/3 of the zucchini slices, ½ of meat sauce and sprinkle 1/2 cup of the mozzarella cheese. Repeat by layering 1/3 of the zucchini slices and remaining meat sauce and mozzarella cheese. Top with last 1/3 of zucchini slices and remaining plain jar sauce evenly over the top.
  5. 5. bake for 40 minutes, uncovered. Raise oven temperature to 375, sprinkle your ½ cup parmesan cheese over the top and bake an additional 15 minutes. Let stand for 5 minutes before serving.
  6. note: if you are prepping the lasagna ahead of time and storing it in your refrigerator before baking it, you will need to remove some of the liquid that forms with a baster before putting it into the oven.

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