Zucchini lasagna: the secret to a delicious and healthful meal for celiacs!

The answer is a resounding yes! Traditional lasagna is made with wheat-based pasta sheets, which contain gluten. However, zucchini lasagna swaps out the pasta for thin slices of zucchini, making it a gluten-free alternative that is just as delicious and satisfying.

Benefits of Zucchini Lasagna

• Gluten-free: Zucchini lasagna is a perfect choice for individuals with gluten intolerance or celiac disease.
• Low-carb: Zucchini is a low-carb vegetable, making this lasagna a good option for those following a low-carbohydrate diet.
• High in nutrients: Zucchini is packed with vitamins, minerals, and antioxidants.
• Versatile: Zucchini lasagna can be customized with various ingredients, making it a versatile dish that can be tailored to personal preferences.

Ingredients for Zucchini Lasagna

• Zucchini: 3-4 medium zucchinis, thinly sliced
• Ground beef or turkey: 1 pound
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Marinara sauce: 24 ounces
• Ricotta cheese: 15 ounces
• Parmesan cheese: 1 cup, grated
• Mozzarella cheese: 1 cup, shredded
• Italian seasoning: 1 teaspoon
• Salt and pepper: To taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess fat.
3. Add the onion and garlic to the skillet and cook until softened.
4. Stir in the marinara sauce and bring to a simmer.
5. In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper.
6. Spread 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish.
7. Layer half of the zucchini slices over the sauce.
8. Spread half of the ricotta mixture over the zucchini.
9. Top with half of the marinara sauce.
10. Repeat layers.
11. Bake for 30-35 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
12. Let stand for 10 minutes before serving.

Variations

• Vegetarian: Omit the ground beef or turkey.
• Meat lover’s: Add additional ground beef or turkey, or use a combination of different meats.
• Vegetable lover’s: Add chopped spinach, bell peppers, or mushrooms to the marinara sauce.
• Dairy-free: Use dairy-free ricotta cheese and mozzarella cheese.

Tips

• Use a mandoline slicer to get evenly thin zucchini slices.
• Salt the zucchini slices lightly and let them stand for 10 minutes before assembling the lasagna. This will help draw out excess moisture.
• Don’t overcook the zucchini. It should be tender but still have a slight crunch.
• Let the lasagna stand before serving to allow the flavors to meld.

Zucchini Lasagna: The Perfect Comfort Food

Whether you’re gluten-free, looking for a healthy alternative to traditional lasagna, or simply love the taste of zucchini, this zucchini lasagna is the perfect dish. It’s easy to make, incredibly delicious, and packed with nutrients. So gather your ingredients and get ready to indulge in a gluten-free culinary delight!

Information You Need to Know

1. Can I use frozen zucchini?

Yes, you can use frozen zucchini in this recipe. Thaw it completely and pat it dry before slicing.

2. Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to one day ahead of time. Cover it tightly and refrigerate. When ready to bake, let it come to room temperature for 30 minutes before baking.

3. Can I substitute other vegetables for the zucchini?

Yes, you can substitute other vegetables such as eggplant, yellow squash, or even thinly sliced potatoes.

4. Is this lasagna keto-friendly?

No, this lasagna is not keto-friendly as it contains zucchini, which is a higher-carb vegetable.

5. Can I freeze this lasagna?

Yes, you can freeze this lasagna for up to 3 months. Thaw it overnight in the refrigerator before reheating.