Comments on: Spinach Zucchini Noodle Lasagna

By: Meaghan

Meaghan — Fri, 05 Mar 2021 17:53:57 +0000

In reply to Anonymous. Awe, this is awesome! So happy you all enjoyed it!

By: Anonymous

Anonymous — Fri, 05 Mar 2021 00:43:16 +0000

OMG! I know this is not one of your recent recipes but it was so amazing tonight! My daughter is vegetarian, I am Keto and my husband doesn’t like ‘fake’ meat! This lasagna was a lot of prep but boy was it good! Served it with home made Cesar salad…delicious!

By: Katey

Katey — Sun, 08 Apr 2018 23:40:11 +0000

I’ve made this numerous times and it still remains my favourite! I add 2 layers of ground turkey and it’s very satisfying!
I too broil for the last few minutes to get the mozzerella nice and brown! I have never had to pour excess water out. Its perfect!

By: Alia

Alia — Wed, 05 Jul 2017 11:34:05 +0000

Great lasagne!
Better than any real lasagne recipe ive tried.
The tomato sauce is a real winner. I didnt have any basil on hand, so it was just garlic and oregano with the chili flakes. Also, i replaced parmasean with mature cheddar, fresh spinach with frozen (thawed in microwave) and i precooked the zucchini in microwave then spun it in a salad spinner to drain off excess water. Worked a treat. I took foil off for last ten minutes then turned oven on broil for 5 minutes to brown the mozzarella…i love that part. I didnt have to drain the lasagne or separate portions for later…there was maybe a tbsp of water in it the day after but nothing extreme. Thank you for such a great, tasty recipe!!
Oh! I added ground turkey to the tomato sauce (:
Worked out to just under 1800 cal for whole lasagna.

By: Brittany

Brittany — Sun, 29 Jan 2017 22:52:14 +0000

In reply to Annie. Had the same issue - good idea!

By: Brittany Keehan

Brittany Keehan — Sun, 29 Jan 2017 22:50:29 +0000

I am the lazy and impatient cook who checks the ingredient list & starts the recipe right away – which also means that because I looked at the assembly photo and started following the recipe without reading it ahead of time. I admit that’s not the best way to go about a recipe but I have found in the past that if you’re not going to use all of one ingredient I appreciate it when the recipe notes that you need to reserve half or two-thirds of the tomato sauce for future layers.

Not your fault by any means but I had to make a second batch of tomatoes and then when I came to the third tomato layer I just skipped it because I no longer had the required foods to make the last one. Just a friendly note for future recipe writing, I really do love the recipe & your site! Thanks for all of your awesome posts & recipes.

By: Annie

Annie — Mon, 18 Jan 2016 18:56:15 +0000

Ali, this is my all-time favorite Inspiralized recipe, and it is always a hit. Great for serving to guests, they always rave. Keep up the good work!
But I have to tell you, the way the layering is listed is confusing to me. I have to keep reading the directions to check what comes next. I’ve finally made a copy with the layering instructions below, and now it’s a breeze.
1/3 of tomato sauce
half of the zucchini
half of the ricotta mixture
1/3 of tomato sauce
all of the spinach
the other half of the ricotta mixture
the other half of the zucchini
final 1/3 of the tomato sauce
all of the mozzarella.

By: Jodetha

Jodetha — Fri, 03 Jul 2015 22:23:53 +0000

My calculations are 241 per serving without Ground Turkey.
394 per serving with.

By: Melissa

Melissa — Wed, 18 Feb 2015 01:30:23 +0000

Made this for dinner last night and ate leftovers tonight. I only made a few small changes to fit what I had on hand. Husband and I loved it. It was amazing and made me not miss the noodles at all. Great recipe. Thanks for sharing g.

By: Robin Duncan

Robin Duncan — Tue, 20 Jan 2015 00:35:43 +0000

I made this yesterday along with a traditional lasagna. I preferred this one. It tasted fantastic yet didn’t have that heavy feeling afterwards. Tasted kind of crisp and clean. I cooked it in a 2 quart round dish and that size was nice. Cooked it about 10 min longer due to the dish being so full. Serves 6 as promised.. Would be nice to get a calorie count with recipes but I guess if I’m eating lasagna I shouldn’t even go there!

By: Alison @SassyMomChicago

Alison @SassyMomChicago — Mon, 22 Dec 2014 21:00:32 +0000

Looks amazing! I shared your recipe in my weekly meal plan and Real Food Recipe Link Up!

http://sassymomsinthecity.com/real-food-recipe-round-up-weekly-meal-plan-december-22nd/

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 06 Aug 2014 13:20:04 +0000

In reply to shaziaansari. With a spiralizer! Go to Inspiralized.com/howto for more information!

By: shaziaansari

shaziaansari — Tue, 05 Aug 2014 19:00:15 +0000

Hi – I would like to try this – but I think I’m still confused on how to make the zucchini noodles… help!

By: Meg

Meg — Fri, 23 May 2014 19:09:11 +0000

Love all your recipe pics, you’re the reason I bought a spiralizer. I used to make stuffed zucchini a lot, but I much prefer the zucchini noodles!

I tried a zucchini noodle lasagna with your recipe as the base, but I salted my spiralized zucchini for 15 min then rinsed, and used cashew cheese. I think the cashews really made it stick together, no slippage!

Also, one of my favorite meals is enchiladas but in a zucchini boat. It’s basically Mexican Lasagna, and amazing! Would love to see your take on it, even if yours isn’t vegan :).

By: Kelly

Kelly — Fri, 09 May 2014 14:28:04 +0000

Just tried this last night and love it! My kids hate zucchini (I’ve cooked with it twice this week…) but the one who complained the most about having to eat it again asked for seconds! I look forward to trying more of your recipes!

By: Suzy Herrington

Suzy Herrington — Mon, 28 Apr 2014 22:49:33 +0000

Just made this, I can’t think of a good enough adjective to describe just how delicious this is. Thank you so much for sharing your talent for creating spectacular recipes. Hat’s off to the chef.