Zucchini Lasagna

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Tends to be sweet for some reason. I fried the zucchini using bread crumbs and spray butter. Is a different taste and worth the making.

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I thought it was a very, very good dish. you do have to use a lot of eggs because... you add Romano cheese to it and the Zucchini, when dredged in flour, absorbs a lot of the eggs. Unlike regular lasagna made with pasta? it doesn't make you bloated and full. its a very light dish.

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Very work intensive as frying all the zucchini took about an hour and I had a large fry pan to fit a large amount of zucchini. The flavor left much to be desired, even my son who will try anything, spit it out. My husband who is a big eater was not impressed and myself who loves zucchini did not go back for seconds. We ended up throwing out what was left because we knew we wouldn't eat the leftovers. I'm just glad I made this for my family before trying it on guests, I will never make it again.

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I had the pleasure of watching the "Throwdown" episode when it originally aired. I was very impressed and I've never forgotten about this recipe. Pulled it up today and just had to make it. What an amazing lasagna!!! Absolutely delicious. I also used 8 eggs, not a dozen. I have to admit, I did go the 'semi-homemade' route and used a very good jarred marinara sauce. I also added a little garlic to the egg mixture. Everyone in my house loved it, even the kids. Will definitely make it again. Thanks for sharing with us!

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My first recipe review, but I felt everyone should know how delicious this lasagna is. So good, even my husband and son, who really just like traditional lasagna, loved it. It was really easy to do, nothing complicated, just took a little time. The sauce was really clean tasting, so was the ricotta filling. The zucchini was definitely substantial enough to hold it's own with the filling and sauce. I didn't miss the pasta at all. Also, fry up a little extra zucchini and make a sandwich with Italian bread. Crazy good!

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This is a big home run! Don't egg and then flour. I think the genius of the dish is to let the egg be the star and not the breading. I used eight eggs and had some left over for the recomended pan size. Don't try to cut corners. Use the real San Marzano Tomatoes and fresh herbs. This sauce will make a nice margaritta pizza. This was a great show. Bobby what can I say, Those sisters have a real winner.

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Excellent, very tasty. As for the eggs, I cut the recipe in half and used 4 eggs. That was just enough for 3 small zucchini. Made a very generous 9 x 9 in pan. Will use again.

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Actually, I saw the show when this was made and the recipe is correct. You put the Flour First Then in the egg. It looks Delicious cant wait to make it for a family party next week. I am sure it is "Yummy" either way though!

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I just made this lasagna and it is the best I've ever tasted. I'm a middle aged woman so i've tasted quite a few lasagnas in my time. It is so light and refreshing yet what makes a good lasgana good, is there. Although the zucchini is fried, the lasagna is not greasy, maybe because the zucchini doesn't need to fry for very long? Of course, there is a typo with the number of eggs needed when you're dredging the zucchini, i think it should read 2 rather than 12. Also, you obviously need to dredge the zucchini in the egg first, then the breadcrumbs as opposed to the other way around, as inidicated in the recipe. I hope you find this helpful, happy cooking and happy eating :

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i'd like to try this except with chickpea flour coating on the zucchini, and frying it in coconut oil!