Back to Zucchini Lasagna All Reviews for Zucchini Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Zucchini Lasagna Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist Olive oil, for baking dish 8 ounces reduced-fat cream cheese, room temperature 1 container (15 ounces) part-skim ricotta cheese Coarse salt and ground pepper 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise 1 garlic clove, minced 2 teaspoons dried oregano 6 no-boil lasagna noodles 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
Cook’s Notes No-boil noodles save time because you don’t have to boil them; they soften as they absorb the liquid from other ingredients.
Gallery Zucchini Lasagna
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Zucchini Lasagna
Zucchini Lasagna
Zucchini Lasagna
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- Olive oil, for baking dish 8 ounces reduced-fat cream cheese, room temperature 1 container (15 ounces) part-skim ricotta cheese Coarse salt and ground pepper 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise 1 garlic clove, minced 2 teaspoons dried oregano 6 no-boil lasagna noodles 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
Directions
Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Cook’s Notes No-boil noodles save time because you don’t have to boil them; they soften as they absorb the liquid from other ingredients.
Cook’s Notes
No-boil noodles save time because you don’t have to boil them; they soften as they absorb the liquid from other ingredients.
Reviews (28)
Add Rating & Review 490 Ratings 5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
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Reviews (28)
Add Rating & Review 490 Ratings 5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
Add Rating & Review
490 Ratings 5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
490 Ratings 5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
490 Ratings 5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
5 star values: 70 4 star values: 90 3 star values: 185 2 star values: 118 1 star values: 27
Martha Stewart Member Rating: 2 stars 11/17/2018 this can't be Martha's recipe! low fat ricotta? reduced fat cream cheese? no fresh herb in sight? The recipe SCREAMS for flavor Martha Stewart Member Rating: 2 stars 04/08/2018 This is a Martha Stewart recipe? Hard to believe it didn't come from somebody else at her web site. There is NO flavor. Where are the herbs? Where is the grated cheese? And adding cream cheese ... for what purpose? it gave the lasagna a weird flavor, not one I like, unfortunately. Martha should have forgotten the cream cheese and doctored up the ricotta to give this bland recipe some flavor. Won't make this again. Very disappointing recipe from MS. Martha Stewart Member Rating: 5 stars 01/06/2016 I was skeptical the lasagna had no "sauce", but it came out great! I only had salmon flavored cream cheese, so took a gamble. I was surprised at how well the flavors combined! I used salt, ground mixed peppercorns, italian seasoning and Lawry's Garlic Salt for spices. I rate this recipe a 5 star for simplicity and "flexibility" of ingredients; it was still delicious when altering some of the ingredients. I like the idea of adding more vegetables or a seafood lasagna! Martha Stewart Member Rating: Unrated 05/24/2012 I love this. I add a layer of ground turkey or chicken to make it more substantial. Then I have to add more ricotta, etc., but it is a great recipe to play with. I saute onion and garlic with the turkey. My husband and I both like this a lot. Martha Stewart Member Rating: Unrated 09/10/2011 Delicious and very simple to make. Next time, I'm going to include additional vegetables, such as carrots and squash. Martha Stewart Member Rating: Unrated 11/17/2010 I would like to make this and freeze it, does anyone know if you can freeze the no boil noodles before baking? Martha Stewart Member Rating: Unrated 10/13/2010 With a few modifications, this recipe was a hit. I sauteed the zucchini with some onion and garlic and added a little white wine to the mixture. Also, I used whole milk ricotta and used half of the cream cheese. I substituted the dried oregano with dried italian seasoning. It was outstanding! Martha Stewart Member Rating: Unrated 10/08/2010 definitely make sure you have the right sized pan for your noodles! mine were for a 9 inch pan, not 8 inch ... regardless I only had a 10 inch so kind of had to fudge it. but the recipe is delish, just make sure you have the right equipment first. Martha Stewart Member Rating: Unrated 08/28/2010 I'm writing an A review. I felt this recipe was delicious. I used the slicing blade on the food processor to finely slice the zucchini. Also, I whisked the ricotta and cream cheese together. Don't be afraid of adding the salt and pepper, it definitely flavors the cheese. Also - I grated smoked mozzarella for the top, which is what I had on hand, which added a nice smoky touch. Martha Stewart Member Rating: Unrated 08/17/2010 Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well. Martha Stewart Member Rating: Unrated 08/10/2010 In the magazine (Sept 2006 issue) it gives the nutritional info. I will list it here for those who care to know it. per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber. Martha Stewart Member Rating: Unrated 08/10/2010 My husband and I love, love, love this recipe. I made it when I got the issue with the recipe in it back in Sept. 2006. I decided to look it up today and see if it was posted online and found it. Tweek the recipe if you like. It is fun to change things up. I, however, like it just the way it is. Martha Stewart Member Rating: Unrated 08/08/2010 This recipe is NOT GLUTEN-FREE. The whole purpose of using zucchini is to AVOID WHEAT NOODLES. I like my recipe that uses thinly sliced zucchini, or yellow summer squash INSTEAD OF WHEAT NOODLES. Also, this recipe calls for a whole lot of cheese. I would never try this recipe. I have a much better recipe. I just wanted to compare. Martha Stewart Member Rating: Unrated 08/06/2010 Why don't you just figure out the nutritional value yourselves. It isn't difficult just do it while you are shopping for the items. Plus even though they post the nutritional value it's based on the items they purchased and the brand they used. Just tweek it to fit your individual needs. The recipe is awesome and delicious. Martha Stewart Member Rating: Unrated 08/03/2010 Every recipe should have the nutritional info included. I don't want to waste my time, money making something that has the potential to screw up my blood sugar, blood pressure, etc. Martha Stewart Member Rating: Unrated 08/03/2010 Oh come on - WHERE is the nutritional information?? I would love to try this - and if I did BTW, I'd cut back on the cheese, add carrots and maybe another sturdy veg for body, and for added flavor, along with more garlic, fresh basil and onions - maybe some broken up bacon and love the paprika idea or maybe some Asian black pepper sauce. yum. But as a diabetic tied to the low-carbohydrate stake (as are others just trying to lose weight) - I gotta have the nutritional info per serving. Martha Stewart Member Rating: Unrated 04/14/2010 love this recipe, and have made it a handful of times. to add more flavor, i add minced jalapeno (tailored to how spicy you like it) and 3 minced garlic cloves instead of 1. i would highly recommend! Martha Stewart Member Rating: Unrated 03/13/2010 I think the cream cheese is to give the low fat ricotta a better texture. Low fat ricotta tends to be "grainy" . Be careful not to overcook - the no boil noodles tend to just melt away if you cook too long... Martha Stewart Member Rating: Unrated 11/18/2008 I think the "red" is just browned cheese. Martha Stewart Member Rating: Unrated 11/18/2008 picture is deceiving-it loos like it photo is deceiving-there is no red sauce in dish yet it looks like it is topped with tomato sauce! Martha Stewart Member Rating: Unrated 11/17/2008 Next time I will get rid of the cream cheese, increase the roicotta and mozzarella - just a bit. I don't like the flavor it brings to the lasagna. Martha Stewart Member Rating: Unrated 11/17/2008 I have yet to try this, I have a few zukes sitting around that I haven't grated up for future bread use. But, in reading the comments, an idea came to mind. Perhaps try smoked paprika in it? We tweeked the squash mac and cheese recipe that is on this site, added cubes of goat paneer, and smoked paprika. OMgosh!! It is SO good. I intend to try the same with this, see if it works. Cheers! Martha Stewart Member Rating: Unrated 10/17/2008 Still not sure about this one. I'm never quite satisfied with it, but I have made it several times so it must appeal to me in some way. This past time, it seemed WAY too cheesy/creamy for the amount of zucchini/noodles that were used. I'd be very curious if others felt the same way and if anyone made any revisions that resolved the problem. Martha Stewart Member Rating: Unrated 07/11/2008 Late summer is the only time my hometown makes sure that their vehicle doors are locked, because everyone is looking to unload zucchini on someone else! This is a great way to use up zucchini. I found the flavors to be a very good combination and will be making this at least twice during "zucchini season"! Martha Stewart Member Rating: Unrated 01/09/2008 This was OK....needed something extra, tho I added more garlic, a half of a small diced onion, and basil to the ingredients. Martha Stewart Member Rating: Unrated 12/04/2007 This was oh-so-easy and delicious!Martha Stewart Member
Rating: 2 stars 11/17/2018
this can’t be Martha’s recipe! low fat ricotta? reduced fat cream cheese? no fresh herb in sight? The recipe SCREAMS for flavor
Rating: 2 stars
Rating: 2 stars 04/08/2018
This is a Martha Stewart recipe? Hard to believe it didn’t come from somebody else at her web site. There is NO flavor. Where are the herbs? Where is the grated cheese? And adding cream cheese … for what purpose? it gave the lasagna a weird flavor, not one I like, unfortunately. Martha should have forgotten the cream cheese and doctored up the ricotta to give this bland recipe some flavor. Won’t make this again. Very disappointing recipe from MS.
Rating: 5 stars 01/06/2016
I was skeptical the lasagna had no “sauce”, but it came out great! I only had salmon flavored cream cheese, so took a gamble. I was surprised at how well the flavors combined! I used salt, ground mixed peppercorns, italian seasoning and Lawry’s Garlic Salt for spices. I rate this recipe a 5 star for simplicity and “flexibility” of ingredients; it was still delicious when altering some of the ingredients. I like the idea of adding more vegetables or a seafood lasagna!
Rating: 5 stars
Rating: Unrated 05/24/2012
I love this. I add a layer of ground turkey or chicken to make it more substantial. Then I have to add more ricotta, etc., but it is a great recipe to play with. I saute onion and garlic with the turkey. My husband and I both like this a lot.
Rating: Unrated
Rating: Unrated 09/10/2011
Delicious and very simple to make. Next time, I’m going to include additional vegetables, such as carrots and squash.
Rating: Unrated 11/17/2010
I would like to make this and freeze it, does anyone know if you can freeze the no boil noodles before baking?
Rating: Unrated 10/13/2010
With a few modifications, this recipe was a hit. I sauteed the zucchini with some onion and garlic and added a little white wine to the mixture. Also, I used whole milk ricotta and used half of the cream cheese. I substituted the dried oregano with dried italian seasoning. It was outstanding!
Rating: Unrated 10/08/2010
definitely make sure you have the right sized pan for your noodles! mine were for a 9 inch pan, not 8 inch … regardless I only had a 10 inch so kind of had to fudge it. but the recipe is delish, just make sure you have the right equipment first.
Rating: Unrated 08/28/2010
I’m writing an A review. I felt this recipe was delicious. I used the slicing blade on the food processor to finely slice the zucchini. Also, I whisked the ricotta and cream cheese together. Don’t be afraid of adding the salt and pepper, it definitely flavors the cheese. Also - I grated smoked mozzarella for the top, which is what I had on hand, which added a nice smoky touch.
Rating: Unrated 08/17/2010
Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.
Rating: Unrated 08/10/2010
In the magazine (Sept 2006 issue) it gives the nutritional info. I will list it here for those who care to know it. per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber.
My husband and I love, love, love this recipe. I made it when I got the issue with the recipe in it back in Sept. 2006. I decided to look it up today and see if it was posted online and found it. Tweek the recipe if you like. It is fun to change things up. I, however, like it just the way it is.
Rating: Unrated 08/08/2010
This recipe is NOT GLUTEN-FREE. The whole purpose of using zucchini is to AVOID WHEAT NOODLES. I like my recipe that uses thinly sliced zucchini, or yellow summer squash INSTEAD OF WHEAT NOODLES. Also, this recipe calls for a whole lot of cheese. I would never try this recipe. I have a much better recipe. I just wanted to compare.
Rating: Unrated 08/06/2010
Why don’t you just figure out the nutritional value yourselves. It isn’t difficult just do it while you are shopping for the items. Plus even though they post the nutritional value it’s based on the items they purchased and the brand they used. Just tweek it to fit your individual needs. The recipe is awesome and delicious.
Rating: Unrated 08/03/2010
Every recipe should have the nutritional info included. I don’t want to waste my time, money making something that has the potential to screw up my blood sugar, blood pressure, etc.
Oh come on - WHERE is the nutritional information?? I would love to try this - and if I did BTW, I’d cut back on the cheese, add carrots and maybe another sturdy veg for body, and for added flavor, along with more garlic, fresh basil and onions - maybe some broken up bacon and love the paprika idea or maybe some Asian black pepper sauce. yum. But as a diabetic tied to the low-carbohydrate stake (as are others just trying to lose weight) - I gotta have the nutritional info per serving.
Rating: Unrated 04/14/2010
love this recipe, and have made it a handful of times. to add more flavor, i add minced jalapeno (tailored to how spicy you like it) and 3 minced garlic cloves instead of 1. i would highly recommend!
Rating: Unrated 03/13/2010
I think the cream cheese is to give the low fat ricotta a better texture. Low fat ricotta tends to be “grainy” . Be careful not to overcook - the no boil noodles tend to just melt away if you cook too long…
Rating: Unrated 11/18/2008
I think the “red” is just browned cheese.
picture is deceiving-it loos like it photo is deceiving-there is no red sauce in dish yet it looks like it is topped with tomato sauce!
Rating: Unrated 11/17/2008
Next time I will get rid of the cream cheese, increase the roicotta and mozzarella - just a bit. I don’t like the flavor it brings to the lasagna.
I have yet to try this, I have a few zukes sitting around that I haven’t grated up for future bread use. But, in reading the comments, an idea came to mind. Perhaps try smoked paprika in it? We tweeked the squash mac and cheese recipe that is on this site, added cubes of goat paneer, and smoked paprika. OMgosh!! It is SO good. I intend to try the same with this, see if it works. Cheers!
Rating: Unrated 10/17/2008
Still not sure about this one. I’m never quite satisfied with it, but I have made it several times so it must appeal to me in some way. This past time, it seemed WAY too cheesy/creamy for the amount of zucchini/noodles that were used. I’d be very curious if others felt the same way and if anyone made any revisions that resolved the problem.
Rating: Unrated 07/11/2008
Late summer is the only time my hometown makes sure that their vehicle doors are locked, because everyone is looking to unload zucchini on someone else! This is a great way to use up zucchini. I found the flavors to be a very good combination and will be making this at least twice during “zucchini season”!
Rating: Unrated 01/09/2008
This was OK….needed something extra, tho I added more garlic, a half of a small diced onion, and basil to the ingredients.
Rating: Unrated 12/04/2007
This was oh-so-easy and delicious!
All Reviews for Zucchini Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
