You guys are gonna LOVE this recipe! I've been eating leftovers all week and I still can't get enough of it. Don't forget to tag me on Instagram when you make it - I'd love to see. Enjoy! xo - Lisa
I've had good experience with pre-roasting the zucchini slices in a single layer on a sheet pan rather than grilling them. This removes quite a bit of moisture so the texture is more pasta-like. I've also made it with ground turkey instead of beef. Love it!!
I have made this 4 or 5 times and I love it!! I tweaked it a little. I always add one small can of tomato paste to keep the sauce thick. I like to make it with one pound of hamburger and one pound of hot Italian sausage along with onions mushrooms and a green pepper in the sauce.
This was fantastic. Thank you!! Here are measurements in metric for about a half of original recipe * 2 large zucchinis * 400 g minced meat * 3,5 dl ready made pasta sauce * 175-200 g ricotta or cream cheese * 50 g Parmesan * 80-125g mozzarella * 1 small egg (or 1/2 of a large egg) * salt * basil and parsley Owen 200˚C, appr. 35 min
@@AzusaMan And you are 100% right. I cut my finger in one 2 weeks ago, and by "cut" I mean: the finger was severed into 2 pieces, and one piece went inside the receptacle of mandoline. Rushed to E.R., they said they can't sew the other piece back. So, I am now on a cruisade to tell everyone to drop, throw away any mandoline they have, and to never buy if they hadn't bought one. Too bad I can't post the picture of my severed finger.
Love the way you present your recipes. Concise and to the point. Editing to perfection with voice overs as opposed to live audio. Certainly in my Top 10 for all the many hundreds of cooking videos I've watched over the years. Wow! Over 1 million views! That says it all. :)
I made this lasagne and I can honestly say it was amazing. It was so good I ate it before I remembered to photograph it. Sorry 😬 great channel keep up the good work.
Going to share this with my friends. One is doing keto, the other has a gluten allergy. And I just love zucchini (or courgette as we call it)! Thank you for sharing.
I made this tonight, it was great. I even forgot to layer the mozz in the middle of the lasagne but I didn't noticed or care. I added diced onions and garlic to the pasta sauce and meat. Very nice! Now I have a few lasagne lunches for the week! Win!
@@Downshiftology The leftovers were amazing! So good second day. I used arrabiatta sauce which got a bit spicier overnight. It balanced the sauce and was a welcome addition next day. I just got my Glasslock containers and I'm so excited to meal prep. Thank you!
I made this again for dinner last night and I was able to eliminate almost all the water from the pan! I took 3/4 of a cup of the pasta sauce (instead of the 1/2 cup the recipe requires for the first addition to the casserole) and reduced it down while I was cooking the meat with the sauce. This eliminated the excess water in the final product. I also used the salt drawing method to pull water from the zucc before I added it to the lasagna. Very happy with these results. This dish is a winner and is in the rotation for meal prepping my week! Can't wait to feed it to us for dinner again tonight, I've been thinking about it all day, lol.
I made this today. I didn't use herbs....kids. my zucchini was a little thick. I was happy to use Rao's. That is what I use all the time. I was not sure about the ricotta, parmesan, and egg mixture, but it was absolutely delicious. Thank you. One little piece goes a long way. Brava to you!!👏👏👏❤
I just made this and it is really really good. I’m excited for my hubby to get home. I think he will love it! I happen to also have the Shepard’s Pie in the oven. I hope that it is just as yummy! I just want to say thanks for your amazing videos. I’m a new wife and pretty new to the kitchen. You make everything stress free, yummy, easy to clean, and not to mention healthy.
Some people just have to always interject and make it clear they're so important and smart when really they should shut their know-it-all excrement expeller of mouth and appreciate the fact this lovely women selflessly took the time out of her life to share her recipe and procedure in a concise masterfully edited presentation
Ohhhh WOW. This looks amazing, and so do-able! I'd just like to comment on how well-made your video is. It's not only a great-looking tutorial (lighting, music, your clean, bright, kitchen!) but it's so easy to understand and follow. It looks like you covered everything. Thank you so much from a new subscriber!
When I saw the title I presumed it was vegetarian but I was happy to see a comment about lentil substitution. That's a great idea. It's good to modify recipes and try variations. Thanks! To the contributor. 🤣👍
All my recipes can be modified to become a vegetarian version, and lentils are a great protein substitute. You can also add in more veggies such as mushrooms, spinach, onions, eggplant, etc...
This recipe is so healthy and gluten free. Your channel has opened a new world of food for me which is healthy and gluten free. One of the best food channels for me. Thanks a lot😊.
I am new to cooking but I've been giving it a go because my first child is getting to the solid food stage. I made this with no problem, your video made it super easy to follow. It tasted great and I'm feeling alittle more confident about cooking.
@@johnsheehan977 Keto is short for a ketogenic diet, which is a way of eating that is low in carbohydrates. When the carb intake is low enough, the body produces ketones. This means your body is burning it's fat stores, after glycogen stores are depleted. It's great for weight loss, energy and many other things.
Not only have I watched this video in Awe of how beautifully you have created this recipe but your editing and quality of this project just gave me such joy to watch!! I will definitely try this recipe!!
Yes, you are very thorough and clean provides every bit of information in reference to each and every recipe, pre-preparation keep up the great work thank you so much for sharing. Blessings..
Downshiftology That’s what I love abt your channel, Lisa, in addition to the recipes themselves of course. You always show multiple ways to do things for those of us that might not have the tools you do. I have a Pampered Chef mandolin that I bought to help my sister out when she was hosting a party. My husband used to use it but has cut himself & now has to admit his diabetic neuropathy is in his hands not just his legs & feet. I swear I’m donating that dang mandolin behind his back bc he still tries to use it scaring the dickens out of me when he does. Anyway ty for all the alternative tricks & tips. You rock.🥳
Except most of her tips were garbage. She used a boning knife to even cut the finished lasagna and held a mandolin, parallel with her body, with the addition of a heavy steel cut glove, to possibly ruin the blade. Her lasagna is a soggy bland mess, and could've been cut with a pinky, but HD cameras are a godsend. Don't always trust these cooking videos.
This was absolutely delicious, far exceeded my expectations. I lightly grilled my zucchini as directed, it made all the difference, was not soggy at all. Great video!
I made this tonight and it was AMAZING. My family and I did not stop raving about it. Thank you for sharing this delicious recipe!!! I tweaked it a bit and used 1.5 lbs of grass-fed ground beef and added 2 cups of chopped mushrooms for extra veg :)
Thank you for taking a lot of time to share the different ways process of make zucchini lasagna without all the effects of wateryness from the zucchini when making this type of lasagna. I have made it with zucchini and it is very watery, so your methods will hopefully help me with thato preparations
Have this in the oven now! I asked hubby to pick up some zucchini at the store and he grabbed three little skinny ones. Guess I should have been more specific 😂 My house smells amazing so I can’t wait to try it 😍
I grow zucchini in my garden every year, mainly to put into my pasta sauce and eaten raw with balsamic vinegrette. Being of an Italian born mother lasagna runs through my veins. This year's zucchinis will go into a lasagna also. Thanks for the idea.
Hi there, I am Italian and subscribed to your channel for quite a while. I must say, when I saw you are actually using the real Parmigiano... well my heart melted!! Way to go! Thank you so much!! Italy is doing its best to try to protect our best products, from the fake ones and it is not always that easy!
I love zucchini lasagna. I have a similar recipe that I prepare for my family: instead of ricotta& egg, I use a béchamel sauce for a lighted version. Sometimes, I replace the zucchini by eggplant.
I’m sure it will be delicious 😋 me & my family usually prepare Mediterranean lasagna & we love it but we put layers of eggplant 🍆 too 😍😍 luv from Egypt 🇪🇬
Thank you for the recipe. I was looking for low carbs or no carbs recipes. I use ground turkey, organic marinara sauce, I too use fresh parmesan & mozzarella. I replaced the ricotta with low-fat cottage cheese & I use herbs too.
Made it today at work with my own tomato sauce and a minced "meef" (mushrooms, potato, egg whites and spices), with a home made basil mayo with organic eggs. Very well received! "Delicious, delicious, delicious - I'm glad you like it - no I LOVE it!!" was one response. Thank yoooou!
I made this tonight and it is an absolute winner! So flavorful and healthy! I used a vegetable peeler which was not super easy, but I pieced it together and you couldn't really tell when it was cooked.
This looks amazing!! I just found your channel and I can’t wait to meal prep healthy meals! I’m cooking for one. How long would this recipe last in the fridge and at what point would I need to freeze it? I’m still scared of the freezer as what goes in tends not to come out so I try to avoid freezing!
Hi Sarah - So glad you discovered Downshiftology! This lasagna can last for up to 5 days in the fridge, and then must be frozen after that :) Also, I just uploaded a Fall Meal Prep video today if you need some new inspiration!
Has anyone mentioned to you that when the recipe is printed out, the second page with steps 7 to 11 do not print out? I just wrote them out. Making the recipe now! Looks delicious.
I absolutely adore your recipes. Loads of useful information communicated in a simple way. Downshiftology is definitely one of the best healthy cooking channels on youtube!!
Welcome to the Downshiftology community :) Hope you enjoy all my recipes and videos! Be sure to take a peek at my website as well for more inspiration on healthy recipes.
I've obviously already made the Classic Lasagna and tweaked it with eggplant too. But I've never thought about using Zucchini. This is a great idea, especially when I have so much Zucchini on hand in the summer and I don't know what to do with them.
Great recipe and video. Although it’s a year old, my garden is producing more zucchini than we can use. I’ve been looking for recipes. Very timely. This one will happen. Thanks again!!
