Monday, June 30, 2014

Gluten Free Zucchini Lasagna

I could eat Zucchini all day long! One of my favorite recipes is this Zucchini Lasagna. My picky kids ate everything on their plate - it is that good!


1 lb Lean Ground Turkey
3 cloves garlic, chopped
1/2 onion, chopped
1 tsp olive oil
salt and pepper
14oz can crushed tomatoes
25 oz jar of tomato sauce
3 medium zucchini, sliced 1/8" thick
30 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded
1 large egg

In a medium sauce pan, brown meat and season with salt. When cooked drain to remove any fat. Add olive oil to the pan and saute garlic and onions for about 2 minutes.

Return the meat to the pan, add tomatoes, tomato sauce, salt and pepper. Cook on Medium heat until it is heated through.Meanwhile, slice zucchini into 1/8″ thick slices. On a skillet, grill the zucchini on each side for about 1 to 2 minutes per side. Place on paper towels to soak up extra moisture.

While the zucchini is cooking, preheat the oven to 350°.

In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.

In a 9×13 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375 degrees, then uncovered 15 minutes.

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Looking for another gluten free recipe?
This Cheesy Broccoli Quinoa Casserole is to die for! 

1 comment:

  1. So is it supposed to be 350 or 375? And why isn't parmesan listed in the ingreients?