I love zuchinni and I love lasagna.  For a gluten free version of lasagna, use thin sliced zuchinni instead of wheat noodles.  The first time I make this, it was too runny from all the moisture that the zucchini contains.  So I did a little research on how remove moisture from the zucchini so that we can use them in place of the noodles in the Lasagna.  When I tasted it, I thought,” heaven”.  So here is how to make Zucchini Lasagna.

Step 1:

1 24 oz. (680 g) can/jar of your favorite marinara sauce
1 lb. (453 g) of ground beef
Season salt
1 16 oz. (453 g) carton of ricotta cheese (or use cottage cheese)
1 cup sliced olives
Zucchini 2-3 medium sized (not shown)
1 cup (237 cm3) grated yellow cheese, your choice
Salt (not shown)
9”x13” (23cm x 33cm) baking pan (also called a dripper pan or sheet cake pan)
Nonstick spray
Paper towels (not shown)
Aluminum foil
Oh yum! Anything with that many black olives is a winner. :D

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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