This is a great, grain-free adaptation of an American(?) favorite. I love to find ways to substitute starchy, grainy ingredients with vegetables. Zucchini works particularly well in place of lasagna noodles, and this dish has won rave reviews from people aged 12 to 67. My 9-year-old is not so sure, but does well picking out the cheese and sauce, and especially likes it when it's made with meat sauce. Sometimes I make a small lasagna using gluten free noodles to suit his picky tastes.
Make sure the zucchini tastes good!!! I have found that quite often non-organic zucchini has an extremely bitter taste to it. Just taste a little slice of it before you start slicing and make sure it's not bitter. Ingredients: Marinara sauce - about 4 cups. Make your own or use your favorite brand in a jar (preferably a brand that does not contain industrial oils or sugars). For make your own ideas, see my post on spaghetti and meatballs. Add ground meat if desired, or leave it out to make this a great vegetarian option. 2 medium-sized zucchinis 2 cups whole milk ricotta cheese 2 cups grated mozzarella 1 cup grated Parmesan 4 eggs 1/2 tsp salt 1/2 tsp basil, oregano, and/or minced garlic as desired. 1. Prepare the sauce (or open the jars) and set aside. 2. Rinse the zucchini. Leave the skin on if it's organic. I like to cut into really, really thin slices by running it along the 3 long slits on the side of a cheese grater. I would imagine they have a technical term, but could not, for the life of me, tell you what it is. I have found it works best to put the grater on its side, then start by running the zucchini along the side, applying gentle pressure, in such a way that you end up with 3 strips. It takes a little while to get a technique, but once you've figured it out, it goes really fast. If you rotate your way around the zucchini as you cut, you'll get even slices without having to do any slicing with a knife. 3. *NOTE: I have skipped this step and it still comes out fine, if a little watery.* Spread the slices on a baking sheet and sprinkle with salt. Let stand for 10-15 minutes. Rinse with water and drain in a colander, then squeeze the whole bunch in a clean kitchen towel or cheese cloth. This removes excess water and makes for a less watery lasagna. Set aside. 4. In a large mixing bowl, combine all of the cheeses, eggs, salt, and seasonings. Mix well. Set aside. 5. Using a rectangular baking pan, spread 1/3 of the zucchini strips in the bottom. I do NOT lay them out neatly and orderly. I sort of spread them around the cover the bottom of the disk, but that's all. 6. Spread 1/3 of the sauce over the strips. 7. Drop 1/2 of the cheese mixture in large spoonfuls, evenly spaced, on top of the sauce. Pat down slightly, but don't worry about spreading it out in an even layer. 8. Add next 1/3 of zucchini strips. Spread out gently with hands. 9. Pour next 1/3 of sauce over strips. 10. Using same technique from step 7, place the remaining cheese mixture onto the zucchini and sauce. 11. Add remaining zucchini strips and spread with hands. 12. Pour remaining sauce on top. Bake at 375 degrees for 40 minutes. Remove and cover with additional grated cheese if desired. Bake for 5 more minutes, or until cheese is melted and bubbly.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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