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Zucchini Lattice Lasagne

Our zucchini production has peaked but you may be lucky enough to have more than you need. Lots left at local/farmer’s markets which I used for the following recipe.

I adore lasagne but when made traditionally, it tends to be notoriously high in carbs. While I’m trying to limit my carb consumption, I don’t want to entirely give up on pasta and the scrumptious sauces with which it comes, so I’ve been experimenting with low-carb alternatives. Here’s one by Delish that’s been consistently well-received by friends and family. Note changes that I made to the recipe, moving it from vegetarian to sausage-enhanced.

The video is worth a watch.


  1. 2 c. ricotta

  2. 1 c. freshly grated Parmesan, plus more for sprinkling

  3. 2 large eggs

  4. Kosher salt

  5. Freshly ground black pepper

  6. 1 1/2 c. marinara (I used YO MAMA’S marinara/available on Amazon/loved)

  7. 3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels

  8. 3 c. shredded mozzarella (I used Sargento Six Cheese Italian)


  1. 4-6 garlic cloves, minced

  2. 1 pound spicy Italian sausage, browned

  3. 1 red onion, minced

  4. fresh basil as garnish

Rather than placing lattice on a diagonal, I set the zucchini slices in line with the sides of the baking dish.


  1. Preheat oven to 350°. In a small bowl, stir together ricotta, cheese, and eggs (garlic cloves and red onion if desired). Season the ricotta mixture with salt and pepper.

  2. Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, cheese (and if desired, sausage).

  3. For the final layer, create a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.

  4. Sprinkle with more cheese and season with salt and pepper.

  5. Bake until cheese is totally melted and zucchini is cooked through, approximately 30 minutes.

  6. Broil briefly to brown cheese.

  7. Let rest 10 minutes before slicing.

  8. Garnish with basil if desired.



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