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Gluten Free Zucchini Lasagna
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Gluten Free Zucchini Lasagna
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 large zucchini, thinly sliced lenghtwise
- 1 pounds ground chuck
- 1 pound Johnsonville mild Italian sausage - gluten free
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- Ā¼ teaspoon salt
- Ā¼ teaspoon pepper
- 1 can (14.5 ounces) Hunts diced tomatoes with basil, garlic, and oregano - gluten free
- 1 can (29 ounces) Hunts tomato sauce - gluten free
- 1 can (6 ounce) Hunts tomato paste - gluten free
- 15 oz riccota cheese
- 1 (5 ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped parsley leaves
- 2 large eggs, lightly beaten
- 2 (8 ounces) packages shredded mozzarella
Instructions
- Preheat oven to 350 degrees F
- In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbles, drain
- Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste.
- Bring to boil, reduce heat and simmer 30 to 45 mins. Stirring occasionally.
- In a small bowl, combine ricotta cheese, parmesan, parsley, and eggs.
- Spoon Ā¼ of sauce into bottom of a 13 by 9 by 2 inch baking pan. Place sliced zucchini on top of the sauce. Do not overlap zucchini. Spread ā of ricotta cheese mixture over zucchini, top with Ā¼ of sauce and ā of mozzarella cheese. Repeat layers, ending with sauce, and mozzarella cheese.
- Bake 45 mins. Let rest 10 mins. before serving.
