Lasagna is delicious, but the noodles do nothing for you. So we created this easy-to-make, gluten-free lasagna packed with flavor. It uses zucchini as the noodles, and trust me, it tastes SO GOOD, we eat the whole pan every time!
Whenever we make it at home, we use a mandolin that slices the zucchini paper-thin. We borrowed someone else’s mandolin that slices it much thicker (about the thickness of a quarter) to see how it would turn out. Watch the video for the result!
- 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.