This morning, I got to go to Q13 FOX to talk a little bit about my trip to the White House and show Q13 viewers how to make the Nummy No-Noodle Lasagna, which is the recipe I submitted to the Healthy Lunchtime Challenge.
As always, it was super fun. Thank you, Q13!
I especially loved at the end when Bill came by and he only had a knife to use to eat the lasagna! They are so funny.
All 54 recipes submitted by kids across our country can be downloaded for free in this e-cookbook.
We used zucchini slices instead of noodles.
I always have so much fun.
Kaci is slicing zucchini.
Bill got stuck using a fork. I should have given him my fork, I didn’t think of it at the time! 🙁
Award-Winning No-Noodle Lasagna
- 3 medium-size zucchini
- 2 tablespoons grapeseed oil
- 1 cup/160 g chopped yellow onion about 1 onion
- 2 garlic cloves peeled and pressed
- 1 pound/455 g Italian turkey sausage casings removed
- 1 28-ounce/800 g can crushed tomatoes in tomato purée
- 1 6-ounce/170 g can tomato paste
- 1 tablespoon dried basil leaves
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces/225 g mozzarella cheese shredded
- 2 ounces/55 g Parmesan cheese grated
Preheat the oven to 400ºF/200°C.
Slice the zucchini lengthwise with a mandoline so that they are paper-thin strips. Set out the strips on paper towels to dry out while you make the sauce.
Heat the oil in a large (10- to 12-inch/25.5 to 30.5 cm) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 minute more.
Add the sausage and cook over medium heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until it’s no longer pink and crumbly.
Add the tomatoes, tomato paste, basil, 1/2 to 1 teaspoon salt (depending on taste and the saltiness of your sausage), and the pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.
To assemble the lasagna, ladle about 3/4 cup/175 ml of the sauce into a 13 x 9 x 2-inch/33 x 23 x 5 cm rectangular baking dish, spreading the sauce over the bottom of the dish. Layer the zucchini, overlapping them slightly. Sprinkle with a small handful of mozzarella, a bit of Parmesan, and then another ladle full of sauce. Repeat until you are out of ingredients, finishing with sauce, topped with Parmesan. Bake for 30 minutes, until the sauce is bubbling. Broil for a minute or two at the end to get a nice crust. Let it cool slightly so that it can set before serving.