This lasagna uses zucchini for noodles! Yes, it’s true, and what’s even better? It’s super yummy and tastes like lasagna! You slice the zucchini into thin noodles, layer with a hearty meat sauce, ricotta, and cheese, and voila – not only gluten free, but grain free lasagna! 🙂
Ingredients
- 1 very large or 3-4 small zucchinis
- 1 lb hamburger meat
- 1 onion, finely chopped
- 1 Tbsp olive oil
- 1 large can of tomato sauce, crushed tomatoes or marinara sauce
- 1 16oz tub of ricotta
- 1 egg, beaten
- 2 tsp dried parsley
- 2 cups of cheese
- Oregano, salt, pepper – to taste (optional)
- Bay leaf (optional)
Directions
- Wash and peel zucchini
- With a mandolin slicer, a cheese cutter, or a sharp knife (this is the hardest) – slice the zucchini lengthwise
- Heat olive oil in pan and add chopped onion
- Sautee until fragrant and soft and add hamburger
- Brown meat and then add tomato sauce and some oregano, let simmer on low heat
- Beat egg and mix with ricotta until well blended, add dried parsley
- Now you are ready to layer and bake the lasagna – alternating meat sauce, noodles, ricotta, extra tomato sauce (optional) and cheese on top
- Bake for 45 minutes on 350
- Enjoy with a fresh green salad dressed with olive oil & vinegar and chopped veggies!
I so need to try that! I always make zucchini pasta but I´ve never tried a lasagna before. Thanks for sharing all these yummy recipes xx
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I can’t believe I’ve never tried zoodles!! I use a veggie pasta from the store (lazy much??), but ever since Esther posted this, I want to try too!
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