We found several recipes, and we tried them all! Here is our favorite recipe for lasagna without noodles. Instead, we used zucchini!
You can make the lasagna with whatever protein you’d like – we used bison, but you could use turkey, beef, lamb, or even tofu!
At home we cooked it in a 10 X 10 X 2.5in Pyrex dish. You could use a rectangular and taller dish and then have more layers.

To serve four:

  • 2 large zucchini, well rinsed
  • 1.5 lbs ground meat of choice, or tofu
  • 2 jars of good quality tomato sauce (14oz each)
  • 1.5 lbs ricotta
  • 4 eggs
  • 2 cups grated Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped parsley
  • 3 or 4 cloves of garlic, minced
  • 2 medium onions, minced


For the “noodles”:

  • Heat your oven to 350 F.
  • Slice the two zucchini, lengthwise, into even slices, discarding the first and last slices. To get the slices even, we suggest using a mandolin. Set it at the 3mm width, otherwise the slices will be too thin.
  • Put them on a large non-stick baking sheet, side by side, and sprinkle with salt. Make sure there’s no overlap! Baking the zucchini “sheets” will get the water to evaporate and allow for a better consistency in your finished lasagna.
  • Bake for 5-10 minutes, being careful not to burn them. Dry them with a absorbent paper before layering them in the lasagna dish.


For the meat sauce:

  • Meanwhile, heat a few gluts of olive oil in a pan over medium heat. Brown your onions and garlic until they are golden and fragrant, and then add your meat.
  • Cook until the meat is fully browned.
  • Add the tomato sauce, and let simmer until it is a good consistency.
  • Add salt and pepper to taste.


For the cheese mixture:

  • Mix the ricotta, Parmesan, and mozzarella in a large bowl. Reserve some of the Parmesan to sprinkle the last layer of the lasagna.
  • Add the eggs and the parsley, making sure it is well mixed and that no streaks of egg or cheese remain.


Assembling the lasagna:

  • Spoon a little bit of the meat sauce in the bottom of a large baking dish.
  • Top with zucchini slices, making sure they cover the whole layer and avoiding overlap.
  • Add a layer of cheese, and top with another layer of zucchini.
  • Add another layer of meat sauce, again covering with zucchini.
  • Add a final layer of cheese, topping with your remaining zucchini.
  • The last layer of your lasagna will be some meat sauce, sprinkled with Parmesan.
  • Your final lasagna should have the layers in this order – meat-zucchini-cheese-zucchini-meat-zucchini-cheese-zucchini-meat!
  • Bake for 45 minutes to an hour in a 350F degree oven. If the lasagna appears watery near the end, let it bake for another 15 minutes in the switched off oven.

My husband and I ate this with a large salad. We froze the leftovers in single portion servings, making this a great meal to eat throughout the week! Enjoy!