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“I have been making for many years! If you have a over load of zucchini in the garden,give this a try for a change from the normal Lasagna.”
1hr 15mins

Ingredients Nutrition


  1. Brown Italian sausage and ground meat on medium to medium high heat. Drain if needed. To the meat mixture add diced onions and allow to soften for 5 minutes. Add in garlic, stir for 30 seconds.
  2. Incorporate tomato sauce, diced tomatoes, mushrooms, salt, and Italian seasonings with meat. Reduce heat and allow to simmer stirring occasionally for about 15 minutes.
  3. Slice zucchini into thin horizontal sheets similar to lasagna pasta. Lay out and pat dry on paper towels. Set aside.
  4. Combine ricotta cheese, grated Parmesan and eggs in a bowl until mixed well. Set aside.
  5. Preheat oven to 375 degrees F.
  6. Check meat sauce for flavoring, adjust if necessary (adding sugar to reduce acidity per taste preference).
  7. Once the meat sauce liquid has reduced remove from heat and line up all ingredients to assemble the lasagna.
  8. In a 13x9 glass baking dish combine a third of each ingredient in layers as follows:
  9. -Zucchini slices.
  10. -Ricotta mixture.
  11. -Meat sauce.
  12. -Mozzarella.
  13. Repeat two more times.
  14. Bake for 45 minutes or until bubbly throughout and cheese is dark golden brown. Rest for 10 minutes before slicing.

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