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!
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.