One thing we can all agree on around here is that lasagna is delicious. Even my picky eater loves it (and that’s really saying something).
But we have two problems with it. One, we try not to eat too much pasta – we’d rather fuel our bodies with food full of nutrients than the empty calories found in noodles. And two, we’ve got a gluten free girl to feed.
That’s why when my mom brought us zucchini lasagna for a meal last month, I knew I had to make it again as soon as possible. The zucchinis stood in for the noodles, and even the picky eater ate it right up!
This is a meal that takes awhile to prep, but I like to make a double batch and freeze one for later. You’ll be surprised at how you don’t even miss the pasta in this version – it’s our new favorite.
1 tablespoon oil (I use avocado)
2 cloves garlic, minced
1 large onion, finely chopped
1 pound ground turkey
1 pound ground beef
1 28 oz can crushed or petite diced tomatoes
1 15 oz can tomato sauce
2 6 oz cans tomato paste
1/2 cup water
1 tablespoon sugar (I use Stevia)
2 teaspoons dried basil
1 teaspoon Italian seasoning
1/2 teaspoon fennel
1 tablespoon salt
pepper to taste
2 tablespoon dried parsley
3 zucchinis, sliced thin (I used a mandolin)
6 oz ricotta cheese
1/2 teaspoon salt
3/4 pounds mozzarella, shredded
3/4 cup grated parmesan
Heat oil over medium heat in a large pan. Cook onions until translucent, about 3-5 minutes, stirring occasionally. Add minced garlic and meats. Once cooked through and browned, add tomatoes and water.
Turn heat to low and add seasonings, sugar through parsley (using just 1 1/2 tablespoons of the parsley). Cover and simmer on low for about an hour (though you can simmer for up to 2 hours).
Pat zucchini dry with paper towels and set aside.
In a bowl, mix ricotta cheese, egg, remaining parsley, and ½ teaspoon salt. I like to grate my cheeses by hand, but to save time you can buy yours pre-shredded.
Preheat oven to 375 degrees.
Spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of zucchini over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat until layers are done, topping with the last of the mozzarella and Parmesan.
Cover with foil and bake for 40 minutes. Remove foil, then continue cooking for another 10 minutes. Allow lasagna to cool for 10-15 minutes before serving.
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