I can eat lasagna anytime of the day; it's just one of those meals most people love. I mean, it's tomato sauce, cheese, meat and pasta! What's not to love? Below you'll find a super tasty and filling lasagna made with zucchini instead of pasta. It's got everything you love about the oven-baked classic without all the extra carbs.
We start by thinly slicing zucchini using a Japanese mandoline. We got ours from a local Asian restaurant supply store, but any mandoline will work just fine. Always be careful when using a mandoline! You can also place your sliced zucchini on a wire rack and dry it out in the oven before using in the lasagna. This helps reduce the water content, but it isn't necessary.