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.
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.