A zucchini lasagna recipe from Epicurious uses zucchini slices in lieu of lasagna noodles to make the dish gluten-free. Other ingredients include ground turkey, diced tomatoes, ricotta cheese, Parmesan cheese and seasonings.Continue Reading
To make the zucchini lasagna, soften 1 chopped onion and 1/2 teaspoon of red pepper flakes with 2 tablespoons of olive oil in a large skillet over moderate heat. Stir in 1 pound of ground turkey. When the meat turns brown, pour in 28 ounces of canned diced tomatoes, and bring the mixture to a boil. Lower the heat, and simmer the sauce for approximately 20 minutes or until it achieves a thick consistency. Add 3 tablespoons of chopped oregano and 2 teaspoons of salt, and allow the sauce to cool.
Slice 2 zucchinis into long, thin strips, and layer 6 zucchini slices at the bottom of a square 8-inch baking dish. Spread 1 cup of sauce on top, and distribute 1/4 cup of ricotta cheese over the sauce. Replicate these layers two more times. Arrange the remaining zucchini slices on top, and brush them with olive oil. Sprinkle 1/4 cup of ricotta cheese and 1/4 teaspoon of black pepper onto the zucchini slices, and scatter 1/2 cup of grated Parmesan cheese on top.
Bake the lasagna at 375 degrees Fahrenheit for 50 minutes or until the filling becomes hot and bubbly and the crust golden brown.Learn more about Cooking