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! 🙁
- 2 tablespoons grape seed oil (or another oil with a high smoke point)
- 1 cup chopped yellow onion (about 1 onion)
- 2 garlic cloves, minced
- 1 to 1.5 lbs. Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1 Tablespoon dried basil leaves
- Kosher salt
- Freshly ground black pepper
- 3-4 small zucchinis
- 2 ounces grated parmesan
- 8 ounces shredded mozzarella cheese
- Preheat the oven to 400 degrees F.
- Slice zucchinis with a mandolin so that they are paper thin. Set them out on paper towels to dry out while you make the sauce.
- Heat the oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the tomatoes, tomato paste, basil, 1/2 – 1 teaspoons salt (depending on taste and the saltiness of your sausage), and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- To assemble the lasagna, ladle about 3/4 cup of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then 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. Finish with sauce, topped with parmesan. Bake for 30 minutes, until the sauce is bubbling. Broil for a minute or two to get a nice crust. Let it cool slightly so that it can set before serving.