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Glutenfreeda's Recipe Index
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Zucchini ’No Pasta’ Lasagna

Cummulative Rating
N/A
Servings
Serves 8
Difficulty
medium

Ingredients

1/2 lb ground beef
1/2 lb ground pork
1 Tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1/4 cup parsley, chopped
1-28 oz can crushed tomatoes
1-8 oz can tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground pepper
3 cups ricotta cheese
1/2 cup parmesan cheese
1 egg white
3 large zucchini, about 12"-15" long

Directions

Bring a large pot of water to a boil and add whole or halved zucchini. Cook until just fork tender; remove from pan. Let cool and then slice zucchini in 1/4" slices lengthwise; set aside.
Heat a large saucepan over medium-high heat. Add beef and pork and cook until browned. Remove to a plate. Add oil to pan and when hot, add onion and garlic. Cook until onion is soft. Add meat back to pan along with 2 Tablespoons parsley, crushed tomatoes, tomato sauce, oregano, basil, salt and pepper. Bring to a boil, then reduce heat to simmer and cover. Cook for 15 minutes. Remove cover and cook for 20 more minutes. Remove from heat.
Preheat oven to 350 degrees F.
In a large bowl, combine ricotta, 2 Tablespoons parsley, parmesan cheese and egg white. Stir until blended.
To assemble: Spread 3/4 cup sauce on bottom of 13"x9" baking dish. Arrange zucchini slices on top of the sauce, just as you would lasagna noodles. Add half of the ricotta mixture in dolops on top of the zucchini and then 1/2 of the remaining sauce. Spread the sauce and ricotta smooth with a spoon. Add half of the mozzarella on top; then repeat layers. Bake at 350 degrees F. for 30 minutes.

Tips

This is the perfect ’naturally gluten-free’ recipe! Zucchini is sliced thin and used instead of pasta and it tastes terrific!

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