Hi Mary:

I took your idea of the lasagna and adapted it to make layered enchiladas. Oh, my, they were so good, I almost thought I was eating the real thing. Thanks again for sharing.

Have you tried salting you zucchini slices and letting them drain (20min) before using? That might help quite a bit.

Bee

Oh my!!!

I was salivating, reading the recipe.
And then I read about the eggplant, and it made me swoon.

brilliant idea!

Enchaladas........now there is another great idea.........!!!

I make lasagna with egg plant in the place of pasta. I would eat this even if i wasnt doing no carb. and i dont use any eggs

all these recipes sound extremly good!! I will be for sure trying to make the enchilidas or lasgna next week.. Thanks

I had a lot of zuchini from the garden, and I kinda improvised with what I had available...It is quite a bit like the lasagna in this post, but a bit different

1 XXL-large zuchini, peeled, sliced, and fried in olive oil

Cheese Mixture:
Mix together:
16 oz container ricotta (i used part skim)
8 oz mozarella cheese
4-5 oz shredded parmesan cheese
2 eggs
dash of italian seasoning if desired.

Lowest carb tomato sauce ya got I used a canned tomato puree, with italian spices added
2-3 oz mozzarell, for topping.

You could also add a layer of seasoned hamburger or sausage, instead, or in addition to one of one of the layers of chees, but I am a lover of a meatless lasagna.
You could also all mushrooms on top of your ricotta

Slice the zuchini approx: 1/4 in slices. I took the advice of someone and salted and allowed them to drain off the excess water. I then patted them dry, and fried them in some olive oil, till crispy on the outside, tender on the inside, as also suggested by another poster. I didn't want to end up with soupy lasagna, and it worked cuz I didn't. One note, it took forever to fry all this zuchini, but I don't think it would taste as good if you didn't fry it.
After you have all your zuchini fried, put a layer in your baking dish, add about 1/2c of tomato puree or sause, and cover with half the Cheese Mixture. Add another layer of fried zuchini, a scant 1/2c tomato sauce, the rest of Cheese mixture. Cover with a final layer of fried zuchini, a few tablespoons of sauce, and a few oz of mozarella and parmesan to top it off.
Bake at 350, for about 35-45 min, or until heated thru. Let stand about 10 min before serving. It is really good.

Just made some with chicken and eggplant, it was great. used some red bell pepper too

I use thinly sliced zucchini as my lasagna noodles. I also do 1-2 layers of spinach. It comes out VERY well. Another thing I tried that worked very well as a layer of Dreamfields spaghetti noodles just cause it IS lasagna and it DOES need some type of noodle. But quite honestly the zucchini works fine and dandy for me!

Made this today. It was awesome. It used fried zucchini as someone suggested. I salted the zucchini slice to get rid of extra water, then I put them in a egg wash, grated parmesean cheese as breading then fried in olive oil. Then, I layered zucchini,ground beef,ricotta, spinach, mozzarella cheese.

It was so good, that I like it better than regular lasagna! That's saying something because I love lasagna.

I use turnips. Cut them in thiiin slices with a cheese-slicer. Taste VERY good.

Hi Deb:
I make eggplant lasagna also, but I peel the whole eggplant, put it in salt water for a while, then I dried it perfectly and microwave them for two or three minutes.This is to avoid the lot of water the egg plant looses when is in the oven, making the lasagna soggy.Also, if I fry the egg plant absorbs lolts of oil, so I prefer to microwave it, then, I put it with the sauce, meat, cheese and ewverything....may be you can try it this way...save lots of time.
Margarita

Uhhhhhhhh, haven't any of you ever tried Dreamfields Pastas?
They now have Lasagne noodles. If they are as good as the rest of their pastas, I will be making your lasagne but using their noodles instead of the eggs...... Have some on order, should be here this week.
Leftoverqueen

Okay, I'm going to have to try this. The only time I feel really deprived is when my son eats a huge plate of lasagna or when there is a nice and gooey chocolate desert.

I'll have to make it and then have him try it. he might not even know the difference. LOL.

Sounds awsome, thanks for posting it!!!!!!!!!!!!! Hope you don't mind me posting it my journal so I don't lose it!