We love lasagna around here – in fact, I always used to follow this recipe when I made one. But, since I try to eat as clean and healthy as possible (especially on weeknights), I challenged myself to make a healthier lasagna…using zucchini as “noodles.” I found a slow cooker recipe that looked good, but then I needed to whip one up in a pinch, so I improvised and made my own recipe that I can’t wait to share with you below. It’s so good!
My girls are actually not a fan of zucchini, nor is my husband, but they all willingly eat it in this zucchini lasagna! I️ honestly think zucchini takes on the flavor of whatever you cook it in (spices, sauces, etc.) so it’s tolerable for even the pickiest eaters. The trick is to try and slice the zucchini as thinly as possible so it doesn’t get overly mushy in the oven. Also, like most Italian foods, I️ think this dish is even better warmed up the next day!