ZUCCHINI LASAGNA Taste me Best

Did you know that you can make lasagna by replacing noodles with zucchini slices? The tasty result has all the wonderful flavors we love about the Italian dish – it’s even very similar in its texture!

Leftovers keep well for several days and you can quickly reheat them in the microwave or even enjoy them cold.

Years ago, I used to make amazing lasagna. After transitioning to a low-carb diet, I was sad to let it go, until I realized that I actually don’t have to!

Using zucchini slices instead of noodles in this tasty lasagna is genius! You lower the carbs AND enjoy the wonderfully fresh flavor of zucchini.

Does ZUCCHINI LASAGNA taste like regular lasagna?

Not exactly. And the texture is different too. But it’s an excellent low-carb substitute.

Zucchini slices don’t work as well as starchy noodles in terms of keeping the lasagna’s shape, so this dish is flimsier than the traditional noodle-based one, and it’s also more watery (even after grilling the zucchini).

But in terms of flavor, it’s another major victory to keto and low-carb cooking, and another proof that the starches in many recipes merely absorb other flavors.

Thiketo spinach lasagna better resembles the real thing in terms of texture, it’s not watery, and it’s also easier to make. But in terms of flavor, I like the zucchini version better.

Admittedly, this is not one of my easiest recipes. It requires several steps and the list of ingredients is on the long side. But the final result is so good, so flavorful, that I think it’s well worth it.