Zucchini Lasagna

This lasagna includes a basic French white sauce known as bechamel, which is made by stirring milk into a butter-flour mixture, or roux.
Average Customer Rating:
3.5 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Zucchini Lasagna
Review 1 for Zucchini Lasagna
2 out of 5
2 out of 5
August 21, 2014
Would You Recommend? No
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wet lasagna with no contrast in texture.
August 21, 2014
This recipe turned out very wet. There may be to much sauce. Initially I thought cooking the squash ahead was a good idea as it would release some of the moisture. Unfortunately the squash got pretty mooshy. There was no contrast in texture. I did however love the addition of the tarragon.
All in all I will not be following this recipe again.
Cons: Texture, Appearance
Review 2 for Zucchini Lasagna
5 out of 5
5 out of 5
October 8, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
2of 2found this review helpful.
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This is a keeper
October 8, 2013
My garden was zucchini plentiful so decided to make this recipe to use some up. I used a no cook lasagna noodle that worked out very well. Love that the white sauce-gives a light feel to a lasagna instead of the usual heavy red sauce-and I'm Italian no less. This is great way to get a veggie to picky veggie eaters. This recipe is different, delicious and delightful!
Pros: Adaptable, Impressive, Will Make Again, tasty, gourmet